110 kcalLentil Soup
45 min serves 10
Gluten-FreeDairy-Free
7gprotein16gcarbs2gfat
Ingredients
- •1 tablespoon olive oil
- •1 onion
- •2 cloves garlic
- •1 can tomatoes
- •2 L chicken broth
- •1 large bunch curly parsley
- •1 cup lentil
- •1 teaspoon garam masala
- •1 tablespoon curry powder
- •chili flakes
- •1 lemon
- •½ teaspoon black pepper
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Method
Adapted from foodista.com
- Heat oil in a big pot over medium heat.
- Add onions and garlic.
- Cook for a few minutes until fragrant but not burnt.
- Add the tomatoes & the juice.
- Mash them up in small chunks with a wooden spoon.
- Add the chicken broth, leaving about half of a box for thinning the soup later.
- Turn heat to maximum.
- Add the parsley and the lentils.
- Bring to a boil.
- Cook over medium heat for about 20 minutes, or until lentils are soft.
- Add the masala, curry and chili flakes half way.
- Mix well.
- Serve with fresh parsley for garnish, with some freshly ground black pepper, and a small wedge of lemon. It really kicks it up a notch (unfortunately I didn't get the lemon when I made this, boo!)
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.