Simple Lentil Soup

 400g Split Red Lentils

Approx. 1 Litre of Stock

2 Small or 1 Large Onion

2 or 3 Cloves of Garlic

1 Slice of Ginger.

2 Bay Leaves 

1 Dessertspoon Soy Sauce

1/2 Teaspoon Cumin

1/2 Teaspoon Smoked Paprika

1 Teaspoon Dried Rosemary

Pinch Ground Chilli (optional)

Vinegar or Lemon Juice

Salt and Pepper


1.  Rinse the lentils well and soak them for at least 30 minutes (the soaking is not necessary, but it does shorten the cooking time)

2.  Add liquid, preferably stock, to give a total of 1.2 litres of liquid.

3.  Bring to the boil, skim off any scum that comes to the top and turn down the heat.

4.  Chop the onions, garlic and ginger.

5.  Add these to the lentils once you have removed the scum as per step 3.

4.  Add the 2 bay leaves and the soy sauce,  then simmer for 20 minutes of so.

5.  Add the cumin, paprika, rosemary, chilli if desired and salt and pepper to taste.

6.  Add enough vinegar or lemon to sharpen to taste.

7  In a frying pan heat a drop of oil to line the pan, melt a knob of butter, then brown a tablespoon of flour in the butter.

8.  Add this to the soup, remove the  bay leaves and puree until smooth.

9,  Return the bay leaves and warm again.

10  Serve plain, or with chopped mint of parsley.

 

 Variation: reduce the cumin to 1/4 teaspoon, omit the lemon or vinegar and the ginger, and replace the paprika and rosemary with 2 cloves and 1/2 teaspoon of star anise (mix of small pieces and grains is fine). For this I would also reduce the lentils to 300 g but add a large carrot and stick of celery. Chop these and add them after the onion.

Also, you can replace the chili powder with a deseeded, chopped green chili, added at the same time as the onion.


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