red lentil soupwhole red lentils
 
This a great soup to warm up the soul. Easy to make. Just throw it all in a pot & leave it to simmer for an hour. Great when you’re doing a big cook up on a Sunday or getting the most out of a dinner cooking session. Best to use whole red lentil if you can, they produce a better textured result in the end. You’ll find them at market or health food store, supermarkets don’t normally keep them.
 

Ingredients:

  • extra virgin olive oil
  • 1 onion, finely diced
  • 2 celery stalks, finely diced
  • 2 tablespoons chopped coriander stems (optional)
  • 7-8cm piece fresh ginger, grated
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 250g dried red whole lentils, rinsed (from deli or health food store)
  • 350g orange sweet potato, peeled and finely diced
  • 3 large carrots, finely diced
  • 2 litres vegetable stock
  • 1-2 teaspoons finely chopped fresh coriander leaves
  • coconut cream (optional – to garnish)

Method:

  1. Heat oil in large heavy-based saucepan over gentle heat, add onion, celery, coriander stems and ginger and cook for 5 minutes.
  2. Add cumin, ground coriander and curry powder and cook for another minute, stirring.
  3. Add lentils, vegetables and stock.
  4. Continue to cook over gentle heat for approximately 1 hour, stirring occasionally.

For something extra special, drizzle a little coconut cream through the soup when in a bowl & sprinkle with coriander leaves.

ENJOY!

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