• 2servings
  • 35minutes
  • 267calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Calcium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 onions , chopped

  2. 1 carrot , peeled and grated

  3. 1 stalk celery , finely chopped

  4. 2 green chillies , finely chopped

  5. olive oil

  6. 2 tsp chipotle paste

  7. 1/2 tsp ground cumin

  8. 75g red lentils

  9. 400g tin chopped tomatoes

  10. soured cream , to serve

  11. Tabasco sauce , to serve

  12. tortilla chips , to serve

Instructions Jump to Ingredients ↑

  1. Cook the onion, carrot, celery and chillies over a gentle heat in a splash of oil until softened. Add the chipotle paste and cumin and cook for a minute. Tip in the lentils, tomatoes and 400ml water. Simmer for 30 minutes or until the veg and lentils are tender. Whiz half the soup in a blender or blend briefly with a stick blender then mix everything together. Season, then serve in bowls with a dollop of soured cream, a splash of Tabasco and a pile of tortilla chips on the side.

  2. Chipotle paste Chipotle paste is a great storecupboard ingredient that adds a hot and smoky kick to chillies and soups. Find it with the Mexican ingredients in supermarkets - Discovery does a good one.


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