Jo's Spicy Tomato Lentil Vegetable soup

    2 hours 30 minutes

    A hearty winter treat, spicy and filling and only limited by your imagination!

    2 people made this

    Serves: 10 

    • 1tbs olive oil
    • 2 medium brown onions chopped
    • 3 cloves of garlic crushed
    • 3/4 cup red lentils washed thoroughly
    • 2 x 400g tins of crushed tomatoes
    • 2litres vegetable or chicken stock
    • 1/3 cup chopped parsley
    • 1/3 cup chopped coriander
    • 2tspn tumeric
    • 1tspn paprika (sweet or hot depending on preference)
    • pinch cumin
    • 2 medium zucchini sliced or cubed
    • 2 cups sliced mushrooms
    • 3 squash cubed or sliced
    • 2 cups baby spinach
    • half kilo pork ribs (optional)
    • 1 small red chilli chopped
    • salt & pepper to taste

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. In large saucepan cook onions and garlic, stir in lentils. Add tomatoes, stock, vegetables, ribs, herbs, turmeric, paprika and chillies. Season with salt & pepper to taste. Bring to the boil, simmer uncovered for about 1½ hours or until lentils are very tender and soup has thickened.
    2. Remove pork rib bones, reserve half of soup, blend remaining soup. Return pureed soup and reserve to pot, stir over heat serve sprinkled with cumin.
    3. Serve with crusty bread.


    The beauty of this soup is you can add whatever veggies you have on hand, and can keep it strictly vegetarian or add the pork ribs, we've found this gives it more body!

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