Spicy Lentil Soup

    Spicy Lentil Soup

    7saves
    2hours30min


    1 person made this

    I improvised this at home from a few other recipes. Unfortunately while I was making this I was adding spices - without measuring them - by intuition. This means that all of the amounts for the spices are estimates. I would recommend the this recipe be changed according to your preferences and that this recipe does not need to be followed to the letter. When I made this it turned out at a thicker sort of soup (sort of like daal). If you want more of a soup just add more water/stock.

    Ingredients
    Serves: 4 

    • 400g red lentils (soaked for 24 hours)
    • 1-2 sticks of celery
    • 1/2 red capsicum
    • 4 red chillies
    • 1 jalapeno chilli
    • 2 teaspoons vegetable stock powder (or premade stock, but don't add water later) - add less powder stock than you do water as more will make the dish salty
    • 2 carrots
    • 2 white onions
    • water
    • 1/2 pumpkin
    • a fair amount of grated ginger
    • 4-5 cloves of crushed garlic
    • cardamon powder (or pods)
    • turmeric
    • cumin seeds
    • garam masala

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Extra time:15min  ›  Ready in:2hours30min 

    1. Soak the red lentils over night - they should be soaked for around 24 hours.
    2. Chop the onions into centimetre cubes (or however you prefer them to be chopped). Add these to a large pot.
    3. Slice all chillies and add them to the pot - don't take the seeds out, the keep all the heat.
    4. Cut the carrots, capsicum, celery and pumpkin. Add these to the pot along with grated ginger, crushed garlic and spices.
    5. Add enough water to just cover ingredients and turn on the stove.
    6. Drain the lentils and add these to the pot. Continue to add water as needed.
    7. Add a small amount of stock powder and stir.
    8. Taste the mixture and add additional ingredients as you see fit.
    9. Simmer for at least an hour with the lid of the pot on.

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