Spicy Lentil Soup
"Warming Autumn soup. Dead quick to make from store-cupboard ingredients."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 2 cm fresh ginger, finely chopped
- 1 teaspoon cumin seed
- 1 pinch dried chili pepper flakes
- 1 onion, chopped
- 2 carrots, chopped
- 150 g red lentils
- 1 liter vegetable stock (I use Marigold)
- 1 tablespoon lime juice
- 1 bunch fresh coriander leaves (cilantro)
directions
- Heat the oil in a pan with a heavy bottom. For soup, my favourite pan is a cast iron Le Creuset casserole dish.
- Add the ginger and cumin and fry gently until the seeds turn a dark brown -- but don't let them burn.
- Add the oinions and carrots and sweat gently for around 5 minutes.
- Throw in the lentils and add the stock. bring to the boil and simmer for around 20 minutes.
- Season with salt and pepper. Allow to cool, then blitz with a hand held blender until smooth.
- Check seasoning and add lime juice and coriander to serve.
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RECIPE SUBMITTED BY
Hi - I'm everydaychef. I live just outside of Edinburgh with my Dear Wife and 3 girls. I try to make the most of my organic veg box and fantastic local ingredients - reducing our reliance on the evil supermarkets!
Half the battle is getting our busy lives organised so we think ahead a bit about what we are cooking...and Recipezaar is helping with that challenge!
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