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22 April 2007 @ 01:17 pm
A different carrot and lentil soup.  
This spicy carrot and lentil soup has been on regular rotation in our house since the first time I made it, and everyone else I've made it for has loved it as well. But I have found a new one which is also rather nice. We had this for lunch today with a warmed wholemeal pita bread, and I'll definitely be having it again. Soon. Maybe later this afternoon. Maybe now. It's from David Herbert, who writes a food column in The Age Weekend Magazine.

THE PERFECT SPICED RED LENTIL SOUP

Heat 1 tablespoon of vegetable oil and a knob of butter in a large saucepan over a low to medium heat. Add 1 peeled and chopped brown onion and 500g chopped carrots and cook, covered, for about 10 minutes or until softened.

Add 2 cloves of peeled, crushed garlic and cook for an extra minute. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon chilli powder and cook for a further minute. Add 125g red lentils.

Pour in 1 litre of chicken or vegetable stock, bring to the boil and simmer, partially covered, for 25-30 minutes or until the lentils are tender. Cool a little, then puree soup in batches in a blender or with a hand-held liquidizer until smooth.

Return to the pan, season to taste, then add a good squeeze of lemon juice. Gently reheat. Stir in 1 tablespoon of chopped fresh coriander (if you like it) before serving.

Serves 4.
 
 
 
eliper on April 22nd, 2007 07:07 am (UTC)
I make a lentil soup which is similar to this, although more lentils (makes quite a thick soup - and small, but satisfying, serves - I usually do it as an entree for four, or two if a main).

I've typed the recipe in below in case you're interested.

Red lentil and vegetable soup
Serves 4

1 tablespoon oil
1 leek, sliced
1 carrot, sliced
1 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1 cup (250g) red lentils
2 cups vegetable stock
1-2 tablespoons lemon juice

Heat the oil in a large heavy based saucepan. Add the leek, carrot, lemon rind and cumin and cook over medium heat for 1-2 mins.

Add the lentils, stock and two cups of water. Bring to the boil, then reduce heat and simmer for 15-20 mins or until lentils are soft and cooked through.

Transfer the soup to a blender or food processor and blend in batches until smooth. Season with salt and pepper, and stir in the lemon juice to taste.

Divide the soup among four warm soup bowls. Delicious served with warm Turkish bread.
angriest_girl on April 22nd, 2007 10:52 am (UTC)
Oooh, thank you! I'm always on the lookout for new soup recipes! :-D