10527315 - lentil soup in blue pot

Lentil Soup

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon Celtic sea salt salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder, or to taste
• 900ml water mixed with chicken Oxo cube
• 1 cup red lentils
• 1 large carrot, diced
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh coriander
• 4 teaspoons extra-virgin olive oil for
• 1 pinch chili powder

1. Heat 3 tablespoons of olive oil in a large pot over medium/high
heat. Stir in the onion and garlic, and cook until the
onion has turned golden brown, about 5 minutes. Stir in the
tomato paste, cumin, salt, black pepper, and 1/8 teaspoon
of chili powder. Cook and stir 2 minutes more until the
spices are fragrant.
2. Stir in the water with Oxo cube, lentils, and carrot. Bring to
a boil over high heat, and then reduce the heat to medium/low,
cover, and simmer until the lentils are soft, about 30
3. Pour half of the soup into a blender, filling the pitcher no
more than halfway full. Hold down the lid of the blender
with a folded kitchen towel, and carefully start the blender,
using a few quick pulses to get the soup moving before
leaving it on to puree. Puree in batches until smooth and
pour into a clean pot. Alternately, you can use a
stick blender and puree the soup right in the cooking pot. Do
not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, and then season to
taste with salt. Drizzle with olive oil and a sprinkle of chili
powder to serve.


A recipe supplied by Miss Nutritionist