Red lentil soup

Red lentil soup

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4 people made this

About this recipe: Lentils offer a valuable amount of iron, along with plenty of folate and low-fat protein. They're also a very good source of niacin and potassium.

Janet Mitchell

Serves: 4 

  • 4 cups vegetable stock
  • 200g whole red lentils
  • 3 cloves garlic, sliced
  • 3/4 teaspoon ground cumin
  • Salt
  • Cayenne pepper
  • 2 red capsicums, finely chopped

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Combine the stock, lentils, garlic, cumin, and a pinch each of salt and cayenne pepper, in a large saucepan. Reserving some of the capsicum to use as a garnish, add the rest to the saucepan. Cook for 15 to 20 minutes until the lentils are soft.
  2. Top with the reserved chopped capsicum just before serving.

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