Return to listing

Lentil & Vegetable Soup

Submitted by Cinnamon 11 June 2009

Some crusty bread goes nicely with it but it is good on its own.



Olive oil; 1 onion; 2 cloves garlic; ground coriander cumin curry powder pinch of chilli turmeric; about 4 tbsp chopped tomatoes; 1 ltr veg stock; 125 gm red lentils; 2 potatoes; 2 carrots; 1 leek; handful of frozen peas; parsley; chives; black pepper.


Heat the olive oil and fry the chopped onion. Chop the garlic and add, cook for a couple of minutes. Add the spices and keep stirring until toasted, add the tomatoes and simmer for 5 minutes. Add the lentils and stock, put the lid on and bring to the boil. Peel and chop the potatoes, add to sauce pan and stir, return to the boil. Peel and chop the carrots, add. Trim and slice the leek, add. Wash the chopping board and knife. Add the herbs and peas. Season. Ready.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by