Spiced Vegetable Soup with Red Lentils
Featuring two of our Knorr Future 50 Foods, lentils and spinach, this delicious veggie soup has a touch of spice and a kick of heat from fresh red chillies. Some of the cooked vegetables are set aside before the soup is liquidised, then they’re returned to the pot, creating pleasing contrasts in texture. Serve with warm, crusty bread for a light and lovely midweek meal. If you’re feeding small kids, omit the red chillies.
Feeds
4Person
Preparation time
50Min.
easy
Ingredients
- 200 g broccoli
- 45 ml vegetable oil
- 3 red chillies deseeded and finely chopped
- 3 cloves garlic finely chopped
- 5 ml Robertsons cumin seeds
- 15 ml garam masala powder
- 3 onions peeled and chopped
- 200 g carrot peeled and cubed
- 100 g leeks washed and sliced
- 200 g celery sliced
- 100 g dried brown lentils rinsed
- 2 bay leaves
- 1 litre water
- 1 Knorr vegetable stock pot
- 100 g baby spinach leaves
- Robertsons Atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- 1/2 lemon freshly squeezed
- dollops of Greek yoghurt, to serve
Preparation method
Nutrition
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