Spicy lentil soup
Recipe by Adeline Levescot
2 T olive oil
1 t cumin
1 t paprika or curry powder
1 onion, chopped (preferably red)
2 cloves crushed garlic or 1 t garlic paste
4 carrots, cut in half lengthwise and sliced
4 celery stalks, sliced
4 small to medium potatoes, cut into chunks or large dice
500g lentils, rinsed until water runs clear
8-10 cups water
Salt and pepper to taste
4 T cream
Juice of one lemon
2 handfuls of chopped coriander
Prep. Time → 20 min
Cook Time → 90 min
1. Heat the olive oil in a large pot over medium to high heat. Add the cumin and paprika, stir in and cook until aromatic (approx. 1 minute).
2. Add the onion and garlic. Cook until onions are translucent.
3. Bring the heat down to medium and add the carrots, celery and potatoes. Cook for approximately 15 minutes (stirring occasionally), or until the carrots start to get tender.
4. Add the lentils and half the water. (You can use vegetable stock instead, or add in one of those small stock pots if you want, but I find that the ingredients give the soup enough flavour, so the stock isn't strictly necessary.) Stir thoroughly and bring to a boil.
5. Once boiling, reduce heat and leave to simmer for about 45 minutes. Stir occasionally to break the veg up, which will thicken the soup. Depending on how liquid you want it, add the rest of the water as needed while cooking.
6. Season to taste and add the cream.
7. Add the lemon juice and coriander, stir and leave to simmer for a further 10-15 minutes. Remove from heat and purée if desired. Serve with warm, crusty bread.
8. Variations: You can add chicken in with the vegetables for a non-vegetarian option. Substitute coconut milk for cream. Substitute 1 tin of canned tomatoes for an equivalent portion of stock/water. For a slightly sweeter soup use sweet potato, and nutmeg and ginger instead of paprika and coriander.
main courses, lentils, soup, lentil soup November 28, 2011 09:46
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