Red Lentil Soup with Silverbeet

    40 minutes

    This smooth lentil soup is vegan and very filling. It has a great flavour and colour from turmeric and mustard powder.

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    Serves: 6 

    • 2 tablespoons oil
    • 2 medium onions, finely diced
    • 1 tablespoon turmeric
    • 2 teaspoon cumin
    • 1 teaspoon mustard powder
    • 350g red lentils, rinsed
    • 8 cups (2 litres) water
    • 1 small bunch silverbeet
    • a few sprigs fresh coriander, sliced
    • 1 cup cooked rice
    • juice of 2-3 limes
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a saucepan and saute onion until soft. Add turmeric, cumin and mustard powder and saute 1 minute.
    2. Add lentils and water. Bring to a simmer and cook, covered, until lentils fall apart, about 20-25 minutes.
    3. Add the cooked rice and puree the soup until smooth, adding more water if necessary.
    4. Remove the stems from the silverbeet and slice the leaves thinly. Add silverbeet and coriander to the soup and simmer several minutes.
    5. Season with lime juice, salt and pepper.

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