Lentil and Red Pepper Soup

I topped this soup with leftover Tandoori chicken to go with the Indian spices in the broth. See notes below for a link to that recipe or use any cooked chicken.

Course Soup

Cuisine Canadian

Keyword lentil red pepper soup

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 333kcal

Author Cinde Little

Ingredients

Soup

2 tablespoon olive oil
1 onion, chopped
2 red peppers, chopped
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt & pepper to taste
6 cups gluten free chicken stock
1 cup red lentils
1 tablespoon tomato paste
2 tablespoon chopped cilantro

Garnishes

plain yogurt
chopped cilantro

Optional

2 cups cooked chicken

Instructions

Put lentils in a bowl, cover with water and soak while preparing chicken and soup. *

RED LENTIL SOUP

Heat oil in soup pot on medium. Add onion and red pepper and cook until softened, about 5 minutes.
Add spices and cook stirring for 1 minute.
Drain and rinse lentils. Add chicken broth, lentils and tomato paste to soup pot. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are cooked.
Add cilantro. Taste and adjust seasoning.

SERVING

Serve soup in bowls. Drizzle with yogurt and sprinkle with chopped cilantro. Finish with cooked chicken pieces if desired.

Notes

*Soaking lentils isn't necessary but it decreases the cooking time slightly and is easy if you do it as the first step when making this recipe.

Nutrition