Orange Lentil Soup
A surprisingly simple recipe for a deliciously warm orange lentil soup that the whole family will love. Lentil soup makes a quick, cheap and satisfying meal. An excellent choice for those who suffer from stomach pain after eating, or if you just want to try incorporating more legumes into your diet.
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- 1 cup of orange lentils
- 5 cups of water
- A little oil for frying
- 1 large onion
- 1 large tomato
- 1 teaspoon salt (or to taste)
- 1 teaspoon sweet paprika
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 3 garlic cloves, finely chopped
- The juice of 1 lemon
- ½ cup of chopped coriander leaves
- Bring the lentils to a boil in a saucepan with 5 cups of water. Reduce the heat and cook for another 15 minutes.
- Meanwhile, chop the onion and tomato. Fry in a skillet or frying pan with the spices for about 5 minutes.
- Add the tomato mixture to the lentils, then add the coriander, garlic and lemon juice, and stir.
- Don’t have orange lentils? Don’t worry, you can always use red lentils and make a red lentil soup.
- The coriander can be substituted with parsley.
- The turmeric can be substituted with cumin.
- To serve as a main dish with rice (or any other grain you like), reduce the amount of water, cooking the lentils in 3 cups of water.
- Love lentils? Try our red lentil dahl or Indian lentil soup.
- Try our weekly plant based meal plan for more tasty ideas!
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