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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.
 
 
 
angriest_girl on April 22nd, 2007 10:52 am (UTC)
Oooh, thank you! I'm always on the lookout for new soup recipes! :-D