Lentil & cardamom soup

Lentil & cardamom soup

  • Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2-3

Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (3)
NutrientUnit
kcal363
fat20g
saturates12g
carbs31g
sugars8g
fibre6g
protein11g
salt0.2g
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Ingredients

Method

  • STEP 1

    Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.

  • STEP 2

    Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.

  • STEP 3

    Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

Goes well with

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    Overall rating

    Rating: 4 out of 5.19 ratings
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