5 Ingredient Lentil Soup
Description
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. Warming comforting Soup to eat on a cold winter';s day. Feel free to use up any veggies you already have in the fridge to help save both on your pocket and reduce food waste.
Ingredients
- <ul><li>100 grams of red lentils
- 1 rinsed well and soaked for
- 2 hours
- 2 medium carrots
- washed well and cut into cubes/crescent moons
- 1/2 a head of broccoli including the stem
- cut into florets and cubes
- 2 celery stalks
- 500 millilitres of vegetable stock </li></ul><p>Fridge/cupboard ingredients</p><ul><li>1 onion (may need a more)
- diced
- 2 garlic cloves
- minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of ground coriander powder
- 1/2 teaspoon of ground cumin powder
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of cayenne pepper
- optional
- 1 teaspoon of of dried herbs
- 1/2 teaspoon of sea salt
- Freshly ground black pepper
- A handful of fresh coriander leaves – optional</li></ul>
Instructions
- 1
- Wash and drain the lentils and leave to one side.
- 2 Heat a deep pot on medium; add the onions, broccoli stalk, celery and garlic and sauté for a few minutes until soft.
- 3
Next, add the cumin, turmeric and cayenne spices to the pan and mix well. Now add the lentils and carrots and coat in the spice mixture and cook for a few more minutes.- 4
Add the stock and bring to a boil, turn down and cover and leave to simmer for about 20 minutes.- 5
After 20 minutes check the lentils and carrots and if soft, remove from the heat and leave to cool slightly, then blend with a hand blender or in a blender jug until everything is smooth.- 6
Taste, and season with the sea salt (if needed) and freshly ground black pepper, taste and adjust the seasoning if needed. Serve with a little chopped coriander on top and a drizzle of olive oil.. - 3