Lentil & Vegetable Soup with Chilli Oil
Spice up your recipe book with this colourful curried version of a simple soup - ideal for trying with wonky carrots, onions and garlic when they're in season, but great with our regular or organic produce too
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You'll need: - 1 tbsp sunflower oil
- 1 wonky onion peeled and roughly chopped
- 1 wonky carrot, peeled and roughly chopped
- 1 garlic clove, peeled and crushed
- 1 celery stalk, roughly chopped
- 1 tsp chilli flakes
- 1 tbsp curry powder
- 100g red lentils
- 400g chopped tomatoes
- 300ml chicken stock]
- 3 pinches salt
- 3 pinches pepper
- 2 tsps chilli oil to serve
- 15g fresh coriander, to serve
Instructions - Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft.
- Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock. Season well, cover and simmer for about 20 minutes, or until the lentils are tender
- Allow to cool a little, then whizz in a blender until smooth. Reheat and serve with a drizzle of chilli oil and a little coriander in each bowl.