Spicy Pea and Lentil Soup

A tasty, filling soup with a kick of chilli. Serve with flatbreads for a complete meal.

Vegan Gluten-Free Dairy-Free

Prep Time

10 mins

Cook Time

40 mins

Servings

4 people

Ingredients

• 150g fresh or frozen peas
• 300g yellow mung dal lentils
• 1/2 onion
• 1 red chilli
• 1 tsp fresh ginger
• 1 garlic clove
• 3 tbsp oil
• 1 carrot
• 1 parsnip
• 1/2 red pepper
• 1 tsp mixed herbs
• 2 vegetable stock pots
• 1 litre water
• 165ml can of coconut milk
• 3/4 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp Worcester sauce

Method

Step 1: Boil Lentils

Place lentils in saucepan to boil for 25 mins. Meanwhile finely chop the onion, chilli, garlic and ginger.

Step 2: Sauté Vegetables

Fry the onion, chilli, garlic and ginger in the oil till the onion is soft. Finely chop the carrot, parsnip and red pepper and add to the pan. Fry on a low heat for 10 minutes.

Step 3: Combine

Drain and rinse the lentils. Add to the fried onions along with the peas and mixed herbs.

Step 4: Add Stock

Add the stock pots and water.

Step 5: Simmer

Stir in the coconut milk. Add the Worcester sauce, salt and pepper. Leave to simmer for 15 minutes.

Step 6: Serve

Serve with a basil garnish.

Recipe Alternatives

The fresh chilli can be reduced to reduce the spice levels. It can also be replaced with 1/2 tsp of paprika to make it suitable for children. Frozen peas can be used instead of fresh peas if required.