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This stunning soup is tasty, super healthy and it's vegan too.

Make a batch and freeze in single portions for lunches - if you have a microwave at work then you can take it to the office.

Step 1: Ingredients

50 g red lentils
1 tablespoon oil (I used cold-pressed rapeseed oil)
1 onion
1 clove of garlic
3 cm ginger
2 celery sticks
4 carrots
1 pepper (red, yellow or a mixture)
1 red chilli (if you like)
1 rounded teaspoon Harissa (to taste)
1 vegetable stock cube
1 litre water
Salt and pepper

Step 2: Make the Soup

Chop the onions and grate the ginger and garlic. Fry gently in the oil. Chop the
Celery, carrots, peppers and chilli and add to the pan. After a few minutes stir in the lentils. Then add the Harissa and the stock cube and water. Simmer for 40 minutes (or pressure cook for 15 minutes).

Step 3: Blend

Use a stick blender to blend the soup until smooth. Adjust the seasoning - salt, pepper, lemon juice, sugar?

Step 4: Serve

Reheat the soup and ladle into bowls. Garnish with chopped herbs, such as chives or parsley, and serve with crusty bread or toast.

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