Chilli & Peanut Red Lentil Soup

A chilli & peanut take on red lentil soup, with measured ingredients and an easy-to-follow method.

Ingredients

• 200 g dried red split lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 1 tbsp olive oil
• 1 litre vegetable stock
• 250 ml water, plus more as needed
• 1/4 tsp pepper
• 2 tbsp peanut butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1/4 tsp chilli flakes
• 3 tbsp warm water

Method

1. Heat oil in a large saucepan. Cook onion and carrots over medium heat for 6 minutes.
2. Whisk the peanut butter, soy sauce, lime juice, chilli and warm water until pourable.
3. Add seasoning mixture, stir 30 seconds, then add lentils, stock and water.
4. Bring to boil, then simmer 20-25 minutes, stirring, until lentils break down and carrots are tender. Add water to prevent sticking.
5. Remove from heat. Blend carefully with a stick blender if desired. Add pepper and reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.