Matt Sinclair's Spiced Lentil Soup
- Prep
- 15
- Cooking time
- 30
- Serves
- 4
Method
1. Heat oil in a large saucepan over a medium heat.
2. Add onions and carrots and sauté until soft and translucent, approximately 6 minutes, stir often.
3. Add garlic, paprika, curry powder, cumin and chilli powder stir to combine and cook for a further 1 minute to release the aromatics.
4. Add diced tomato, stir and cook for a further 2-3 minutes.
5. Add stock and bring to a simmer, follow with the lentils, kale, zucchini and thyme, season with a generous pinch of salt and pepper, lid on and continue to simmer for 10 – 15 minutes. Taste and adjust seasoning if required.
6. Divide into serving bowls and garnish with fresh herbs, lemon and crusty bread.
Recipe from Matt Sinclair, The Cook's Pantry
Ingredients
¼ cup Cobram Estate Extra Virgin Olive Oil
1 tin brown lentils, drained and rinsed
1 Litre liquid Vegetable Stock
4 cloves garlic, grated
1 tsp curry powder
½ tsp chilli powder
1 Tsp. ground cumin
1 Tsp. sweet paprika
1 Tbsp. fresh thyme leaves
1 tin crushed tomatoes
1 brown onion, chopped
1 zucchini, chopped into 1 cm pieces
2 carrots, chopped into 1cm pieces
1 bunch kale, roughly chopped
¼ cup parsley leaves, finely chopped
Salt and pepper
