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Mauritian Red Lentil Soup

This is the ultimate comfort food! Perfect for rainy days…You can cook up big batches of these and keep in the fridge so you can pick on it during the week.


1 shallot finely chopped
1 red birds eye chilli finely chopped
2 plum tomatoes
2 sprigs of thyme
2 garlic cloves finely chopped
1 thumb of ginger finely chopped
1 litre vegetable stock
300ml water
200g of red lentils
2 medium carrots chopped into 2cm cubes
Chopped coriander, spring onion and chilli to garnish


Fry onions in vegetable oil until translucent making sure not to add colour, add garlic and ginger and fry for about 2 minutes being careful not to burn the garlic. Add chilli and thyme until the aromas are released from the thyme. Add lentils and stir to coat each grain with the mixture in the pan, add the chopped tomatoes and cook for another 3 minutes. Add the vegetable stock and the water and cook on a medium heat for approximately 30 mins. Add the chopped carrots and cook for another 15-20minutes until the lentils are soft but still have some bite left in them.

To serve, place in a bowl and garnish with freshly chopped coriander and some chilli, and serve with a warm brown pitta bread


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