Kosher red lentil soup with chilli recipe

  • Serves 10
  • 20 mins to prepare and 35 mins to cook
  • 174 calories / serving
  • Healthy
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Place the red lentils in a colander and rinse. Set aside.

Heat the vegetable oil in a large deep saucepan. Sauté the onions, garlic, smoked paprika, carrots and potatoes for 5 minutes. Add the washed lentils, stock, tomato purée and chilli.

Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Add salt and pepper to taste. Liquidise the soup. Taste and adjust seasoning accordingly. Stir in lemon juice

*Some Kosher products may only be available in limited stores.

See more Kosher recipes 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 280g red lentils
  • 1tbsp vegetable oil
  • 3 onions, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 1tbsp smoked paprika
  • 6 carrots, peeled and roughly chopped
  • 200g potatoes peeled and diced
  • 2 litres vegetable stock
  • 2tbsp tomato puree
  • 1 red chilli, deseeded and finely chopped
  • 1tsp salt
  • freshly ground black pepper
  • 2tbsp lemon juice
  • Garnish

  • 2 lemons, cut into quarters
  • Energy 735kj 174kcal 9%
  • Fat 3g 4%
  • Saturates 1g 4%
  • Sugars 9g 10%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 30.5g Protein 8.7g Fibre 7.1g


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