Lentils Chilli Soup – Warming And Seasonal

I love lentils soup and, like my mum used to do, I associate the lentils with the cold months of the year. That is why I made this lentils soup for my family this week.

Today I am presenting a version of my lentils soup, something like a lentils chilli soup 🙂

This recipe is super easy to make, you need some basic ingredients and is quick to be done. I also added some baked beans from a can, for consistency and richness of taste. And because I added beans, I decided to add some chilli and call it chilli soup. I used 1½ tsp very lazy chopped red chilli, because of their milder hotness and because they are preserved in vinegar, to add the flavour.

I think the end result was yummy. The soup, after I creamed it with the kitchen blender, was thick and not very strong in taste. It got boring in colour, which was appealing for my picky eater so everyone was a winner at home.

Hope you give it a try.

Lentils Chilli Soup

Ingredients:

  • 1 cup red lentils

  • ½ can baked beans in tomato sauce

  • 2 red onions, cut in half and sliced

  • 3-4 carrots, cut in rings

  • 300gr tomato passata

  • 5-6 garlic cloves

  • 200gr spinach

  • 1½ tsp chopped red chilli (I used store bought marinated chopped chilli)

  • 1tsp cocoa powder

  • seasoning – salt, pepper, chives

Preparation:

  1. Put all the ingredients in a pot, add 1,5-2 litre water and boil for 20 minutes

  2. Cream the soup with the kitchen blender

Serve hot, with some grated cheddar and/or croutons.

Tell me about your favourite winter soups or favourite chilli recipe, just leave a comment below.

Have a yummy and warm day!

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