Spicy Vegetable and Red Lentil Soup
2 people made this
This recipe makes a very thick, spicy and filling lentil soup, full of vegetables. Serve with bread for dipping, or as part of a vegetarian feast.
1 medium sized onion, chopped
2 medium carrots, chopped
1 green or red capsicum, chopped
2/3 cup (125g) red lentils
1 teaspoon paprika
1 teaspoon turmeric
1 red chilli, chopped (or to taste)
500g tomato juice
3 cups (750ml) vegetable stock
1 teaspoon of dried thyme
Salt and pepper
2 medium potatoes, chopped
1 bay leaf
- Heat 1 teaspoon of oil and fry the paprika, turmeric and chilli. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes.
- Add the tomato juice, vegetable stock, thyme and bay leaf to the vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
- Add salt and pepper to taste. Add more water or stock if necessary for a good consistency.
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