Spicy Vegetable and Red Lentil Soup

    50 minutes

    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.

    9 people made this

    Serves: 4 

    • 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

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. Add salt and pepper to taste. Add more water or stock if necessary for a good consistency.

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