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Photo of Red lentil soup by WW

Red lentil soup

2
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Lentils can be termed the “faster bean” because they cook just like rice. Keep some dried ones in your cupboard for a quick meal like this easy-to-make soup.

Ingredients

Olive Oil

1 tablespoon(s)

Ground Cumin

1½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Red pepper

1 medium, chopped

Carrots, raw

2 medium, chopped

Vegetable stock cube

1½ cube(s), vegetable, make up to 850ml with hot water

Split Red Lentils, dry

225 g

Salt

⅛ teaspoon(s), or to taste

Fat Free Natural Yogurt

60 g

Coriander, fresh

3 tablespoon(s), chopped

Instructions

  1. In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add pepper and carrots. Cook until just tender, 5 minutes.
  2. Add stock, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.
  3. Serve with dollop of yogurt and coriander.

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