The first time I tried this vegetarian lentil soup recipe I used a fresh chili and put too much cayenne in as well.
I was hoping for a spicy soup and that is certainly what I got!
So, not all my recipe ideas work first time, but only the ones that do work make it onto this site.
The version below is not quite as spicy as that first taste test but does have an excellent flavour as well as being sustaining.
You can always experiment with the spices for yourself.
This is an easy soup to make and ideal for serving on colder days.
I often leave out the celery as this is the only ingredient that is not always in my cupboards and this is a great standby soup for those days when the weather is just too horrible to venture far from the stove.
To make 2 servings:
1 Celery stalk, thinly chopped
1 medium Oinion, chopped
1 small Carrot, chopped
2 cloves Garlic, finely chopped
250g Tomatoes, chopped
5ml Chilli Powder
2.5 ml Cumin
Around 500 KCal per serving
Around 500 kcal per serving
There is no need to soak the lentils first.
Put all the ingredients in a good sized pan and add about 1 litre (2 pints) of water.
Bring to the boil and cover the pan.
Reduce the heat to a simmer and cook for 50 minutes or until the lentils are tender, stirring occasionally.
You may need to add more water during the cooking time.
If you prefer you can make the soup smooth with a hand blender, but be sure to serve it hot.