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Description
from The Complete Vegetarian Cookbook
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (large, finely chopped)
- 1 garlic clove (crushed)
- 1 tsp. cumin seeds
- 125 grams red lentils
- 600 mL vegetable stock
- 500 grams passata
- salt
- 2 Tbsp. coriander leaves (chopped, to garnish, optional)
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Directions
- Heat the olive oil in a large saucepan and gently fry the onion and garlic until soft. Add the cumin seeds and toast for a few minutes until just coloured.
- Add the red lentils to the pan and stir well so they become coated with the onion mixture.
- Next pour over the stock, bring to the boil and simmer for 15 minutes so that the lentils have a chance to soften. Then add the passata and bring to the boil. Turn down the heat and simmer, covered, for a further 30 minutes.
- Leave to cool then, using a blender or food processor, puree the soup until very smooth. Season to taste then heat gently before serving, garnished with chopped coriander.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1290mg54% |
Potassium930mg27% |
Protein11g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber14g56% |
Sugars10g |
Vitamin A20% |
Vitamin C30% |
Calcium6% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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