This a rich and very tasty lentil soup. Great for a meatfree dinner. I like to do those at least once a week.
I have used dried green lentils, but puy lentils works fine as well.
I have used dried green lentils, but puy lentils works fine as well.
Spicy lentil soup
4 servings
3 tbsp olive oil
1 large onion
4 garlic cloves
3 carrots
2 tsp cumin
1 tsp indian curry powder
1/2 tsp thyme
2 x 16 oz (400 g) tins diced tomato
1 cup (250 ml) dried green lentils
4 cups ( 1 litre/1 3/4 pints) vegetable stock
2 cups (500 ml) water
1 cup (250 ml) baby spinach leaves, chopped
1/4 - 1/2 tsp dried chili flakes
1 tsp salt
1/2 stp pepper
1/4 lemon, juiced
Rinse the lentils in cold water, drain. Finely chop garlic and onion, dice the carrots.
Heat the oil in a dutch oven over medium-high heat. Add onion, carrots and garlic. Fry until onion is soft and translucent,
about 5 minutes. Add cumin, curry and thyme. Fry 2 minutes then pour in the dry lentils, stock, water, tomatoes, chili, salt and pepper. Partially cover the pot and cook on low heat for 25-30 minutes until the lentils is tender.
Remove 1 1/2 cup of the soup into a blender and purèe until smooth. Pour it back into the pot together with the baby spinach. Bring to boil and cook for a further 2 minutes, then add lemon juice and season with salt. Serve
Note; This recipe is slightly adapted from Vegan lentil soup by www.cookieandcate.com
4 servings
3 tbsp olive oil
1 large onion
4 garlic cloves
3 carrots
2 tsp cumin
1 tsp indian curry powder
1/2 tsp thyme
2 x 16 oz (400 g) tins diced tomato
1 cup (250 ml) dried green lentils
4 cups ( 1 litre/1 3/4 pints) vegetable stock
2 cups (500 ml) water
1 cup (250 ml) baby spinach leaves, chopped
1/4 - 1/2 tsp dried chili flakes
1 tsp salt
1/2 stp pepper
1/4 lemon, juiced
Rinse the lentils in cold water, drain. Finely chop garlic and onion, dice the carrots.
Heat the oil in a dutch oven over medium-high heat. Add onion, carrots and garlic. Fry until onion is soft and translucent,
about 5 minutes. Add cumin, curry and thyme. Fry 2 minutes then pour in the dry lentils, stock, water, tomatoes, chili, salt and pepper. Partially cover the pot and cook on low heat for 25-30 minutes until the lentils is tender.
Remove 1 1/2 cup of the soup into a blender and purèe until smooth. Pour it back into the pot together with the baby spinach. Bring to boil and cook for a further 2 minutes, then add lemon juice and season with salt. Serve
Note; This recipe is slightly adapted from Vegan lentil soup by www.cookieandcate.com
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