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Garlic Chili Lentil Soup

Microwaverina's picture
  Butter 1 Ounce (2 Tablespoon / 25 Gram)
  Lemon juice 1 Tablespoon (A Squeeze)
  Onion 1 , finely sliced
  Garlic 1 Clove (5 gm), crushed / minced
  Fresh green chili 1⁄2 , minced
  Carrot 1 , chopped
  Celery stick 1 , finely sliced (Stack)
  Lentils 6 Ounce (2/3 Cup / 175 Gram)
  Boiling chicken stock 1 Pint (2 1/2 Cup / 575 Milliliter, Broth)
  Freshly ground black pepper To Taste
  Fresh parsley 1⁄4 Cup (4 tbs), roughly chopped (A Handful)
  Salt To Taste

Put the butter in a large pot and cook for 1 minute until melted. Add the lemon juice, onion, garlic, chilli (chili), carrot and celery, cover with vented cling film (plastic wrap) and cook for 3 minutes.
Stir in the lentils and pour over the boiling stock (broth). Cover with vented cling film (plastic wrap) and cook until the lentils are soft: 15 minutes if using red lentils and 20 minutes if using green or brown.
Blend half the soup, return to the pot and season to taste.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1084 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 16.5 g82.5%

Trans Fat 0 g

Cholesterol 75.4 mg25.1%

Sodium 1177 mg49%

Total Carbohydrates 144 g48.1%

Dietary Fiber 57.6 g230.2%

Sugars 21.3 g

Protein 60 g119.2%

Vitamin A 249.8% Vitamin C 106.9%

Calcium 22% Iron 87.6%

*Based on a 2000 Calorie diet

Garlic Chili Lentil Soup Recipe