Red lentil, tomato and chilli soup

Posted on April 22, 2015 by Jenny Huxley | 0 comments

This red lentil soup is super easy & completely delicious. A handful of baby spinach or coconut sambal is a lovely garnish too. Click here for the coconut sambal recipe.

Serves 4

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 onion, chopped
150g red split lentils
2 large carrots (grated)
3 cups vegetable stock or water
1/2 cup of coconut cream
400g can tomatoes, whole or chopped


Dry roast the seeds in a pan and then grind to a powder.

Heat oil and add chopped onion and sweat for a few minutes.  Add grated carrot, chilli, cumin and lentils and stir to combine. Cook for 3 or 4 minutes. Add the stock and tomatoes. Bring to the boil and then let simmer for 15 mins until lentils are tender. Stir in coconut cream. Add salt and pepper to taste. Ta Dah..delish

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