g
VG
Vegan
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Heat the oil in a large pot and add the onion, celery and carrot, cook for 5-10 minutes.
- Add the garlic, ground coriander, cumin, turmeric, paprika, cinnamon and pepper, cook for 5 minutes or until the spices are fragrant.
- Add the lentils, stock, tomato, lemon juice and the chilli. Cook for 1-1 ½ hours or until the lentils are soft.
- Finish the soup with the fresh parsley and coriander. Serve.
This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2024.