Ahmad Halawa, chef and supper club host, has created this extra-nourishing version of his mother’s red lentil soup
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Healthy |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 300 |
| Fat | 8.6g |
| Saturates | 1.4g |
| Protein | 15.7g |
| Carbs | 45.5g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash the lentils, drain and set aside. Chop the onion into small cubes. Peel and crush the garlic. Chop the coriander. Peel and dice the sweet potatoes into small cubes.
2
Heat the olive oil in a large pot then add the onions and sauté until half cooked. Add the salt and crushed peppercorns. Add the garlic and potatoes and stir for 10 minutes. Add the lentils and all the spices and stir for 2-3 minutes.
3
Add stock and water.
4
Bring it to a boil, then cover with a lid and simmer for approx. 15-20 minutes.
5
Garnish with coriander and serve.
