Spicy red lentil, tomato and lime soup with coriander
06 November 2017
Ingredients
- olive oil, 1 tbsp
- brown onion, 1 (large, diced)
- garlic, 2 tsp (minced)
- ground cumin, 1 tsp
- ground turmeric, 1/4 tsp
- chilli powder, 1/2 tsp (or more to taste)
- diced tomatoes, 2 cans
- red lentils, 1.25 cups
- vege stock powder, 3 tsp
- limes, 2 (or lemons)
- fresh coriander, 1 bunch (stems and leaves)
- natural yoghurt, to taste (or sour cream)
Instructions
- Heat olive oil in a pan and add diced onion and garlic. Saute until translucent then add spices and cook, stirring, for another minute.
- Add diced tomatoes, red lentils, vege stock powder, and 3 cups water. Simmer covered for 20 minutes, stirring occasionally, until lentils are tender.
- Meanwhile, dice coriander stems finely and halve limes. Add to pot when lentils are tender, and turn off the heat. Season to taste.
- Serve with fresh coriander leaves and natural yoghurt. Enjoy!