Red lentil soup

    20 mins

    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.

    4 people made this

    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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    Reviews and ratings
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    Reviews in English (4)


    I too added sweet potato, which I'm sure gave it extra nourishment and flavour. I gave it a whizz with the stick mixer (it's incredibly thick), so served it with a dob of light Greek yoghurt and a dash of ground cumin. Very filling and satisfying. A little more garlic wouldn't go amiss!  -  06 Jan 2012  (Review from Allrecipes AU | NZ)


    Something else. I also added 750g of sweet potato to this recipe and it gave it a whole new level.  -  05 Aug 2009  (Review from Allrecipes AU | NZ)


    Very easy to make and also very delicious  -  05 Aug 2009  (Review from Allrecipes AU | NZ)