Vegetarian Spiced Lentil Soup
This ultimate spiced vegetable soup is a meal in itself – it’s super filling, delicious and full of goodness. It makes a fantastic lunch or starter (but don’t have too much or you won’t make your main course). It’s packed full of healthy veggies, spices and a secret ingredient (almond butter) to tickle your tastebuds. This delicious vegetarian soup is perfect for those cold winter days, that will soon be approaching us. If you’re looking for a healthy recipe that’s fuss free and so easy it almost cooks itself, then this is definitely for you!
Yield
10 servingsPrep
5 minCook
8 hrsReady
485 minIngredients
2 onions
2 red bell peppers
2 cloves of garlic
1 x 400g/14 oz can chopped tomatoes
1.65l/1.75 quarts vegetable broth
1 tsp. cumin
2 tsp. chilli powder
200g/7oz red lentils
1 x 400g/14 oz can sweetcorn
250g/9oz almond butter
Fresh parsley and nutritional yeast to serve.
Ingredients
2 onions
2 red bell peppers
2 cloves of garlic
1 x 400g/14 oz can chopped tomatoes
1.65l/1.75 quarts vegetable broth
1 tsp. cumin
2 tsp. chilli powder
200g/7oz red lentils
1 x 400g/14 oz can sweetcorn
250g/9oz almond butter
Fresh parsley and nutritional yeast to serve.
Directions
Start by prepping all your veg. Peel and dice the onion into small chunks. Chop the red pepper and remove the seeds, crush the garlic. Place all the chopped veg in the slow cooker.
Open the can of tomatoes and the can of sweetcorn and add the the slow cooker, then add in the rest of the ingredients (except for the almond butter).
Heat on a medium heat for 4-5 hours or on a low heat for 8-9 hours. An hour before the finish add in the almond butter and stir.
Blend if desired and serve with fresh parsley and nutritional yeast flakes.
