Lentil soup with spicy salsa

Name: Lentil soup with spicy salsa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 vegetable stock cube (see tips); 3 heaped tablespoons small grey-green, puy-style lentils; 1 litre water; 1 clove garlic, chopped; 1 teaspoon sugar; 400 tinned tomatoes; salt and pepper; 1 teaspoon ground cumin; 1 tablespoon vegetable oil; ½ medium onion, peeled and chopped; 2 sticks celery, chopped; 3 heaped tablespoons small grey-green, puy-style lentils; 1 large carrot, peeled and roughly chopped; salt and pepper; 200 tinned tomatoes; ½ red pepper, chopped; 2 tablespoons olive oil; 1 hot chilli, chopped; 1 teaspoon tomato purée salt and pepper; 1 teaspoon tomato purée salt and pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Long gone are the days when we thought that all lentil dishes were only for hippies, so even if you are not a lentil-lover do try this one. The little Puy-style lentils (small, grey-green ones) ensure this soup has a nutty texture – don’t over-blend as it is better if it is a little chunky. One of my favourites!

Ingredients

1 tablespoon vegetable oil
2 sticks celery, chopped
½ medium

Gluten-free
Soup
Vegan

Method

Put the oil, celery and onions into the saucepan with 1 tablespoon water and put the lid on the pan. Cook for 5 minutes and then add all the other soup ingredients. Bring to the boil then turn the heat down and simmer for 25 minutes or until the lentils are cooked, but slight