https://www.philly.com.au/recipe/spiced-red-lentil-soup/

Back

Spiced Red Lentil Soup

Spiced Red Lentil Soup
20 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 tablespoon grated root ginger
  • 2 cloves garlic, crushed
  • 1 small red chilli, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne powder
  • 800g carrots, peeled and roughly chopped
  • 375g packet red lentils, soaked in 2 cups water for 20 minutes
  • 6 cups vegetable juice
  • 4 cups chicken stock
  • 250ml PHILADELPHIA Light Cream For Cooking
  • Salt and freshly ground black pepper, to taste
  • Mint sprigs, for garnish
  • Warmed naan or roti, to serve

How to make it

  • HEAT the oil in a stock pot and saute the onion, ginger, garlic and chilli until softened. Add the spices and carrots and cook for a further minute. Add the lentils and soaking liquid, vegetable juice and stock, cover and simmer for 45 minutes or until the vegetables are completely tender.
  • BLEND or process the soup until smooth then return to the stock pot. Whisk the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated. Season, then ladle into serving bowls, garnish with mint and serve with warmed naan. Serve immediately.
More recipes you will love
Mile End Bagels
Mile End Bagels
Egg-topped mini PHILLY cheesecakes
Egg-topped mini PHILLY cheesecakes
PHILLY Lamingtons
PHILLY Lamingtons
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups