 Quick & Easy Lentil Soup
| Serves: |
6-8 |
| Preparation Time: |
5 minutes |
| Cooking Time: |
15 minutes |
| Tips: |
- This recipe makes 6-8 portions
- Since they freeze well, it’s worthwhile making a large quantity
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| Ingredients: |
- 1 onion
- 1 carrot
- 1 teaspoon olive oil
- 1 tablespoon McCormick’s Middle Eastern spice blend*
- 2 x 400g tin lentils
- 2 x 400g tin chopped tomatoes
- Juice of 1/2 lemon
- * Available from supermarkets
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Method
Preparing the vegetables: Peel the onion, cut into quarters. Finely slice. Cut the carrot into quarters lengthways & finely dice To make the soup: You’ll need a large pan for this, as we’re making a lot of soup. Place on a medium-high heat and add olive oil. When heated add the onions, carrots and a pinch of salt. Stir to combine, turn heat down and cover with a lid. Continue cooking, stirring a couple of times only, for 5 minutes. Take the lid off and add the spice mix, stirring for 30 seconds, to coat all the vegetables. Put heat on high, add lentils, tomatoes and 800ml of water. Bring to the boil and simmer for 5 minutes To Finish: Check the seasoning. Add salt & pepper as required. Stir through lemon juice & serve
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