Spicy Rustic Red Lentil Soup
From marmay 16 years ago
- 25 minutes to make
- Serves 6
This soup is so good and easy. It takes no time and you have an amazing meal or side.
Ingredients
- 4 cups red lentils shopping list
- 2 Tblspn olive oil shopping list
- 2 carrots, diced finely shopping list
- 1 onion, diced finely shopping list
- 2 cloves garlic, chopped finely shopping list
- 1 tspn paprika shopping list
- 1 tspn cumin shopping list
- 1.5 tspn sweet paprika shopping list
- 1 tsp. tumeric shopping list
- 1 Tblspn tomato paste (or use home-made tomato paste) shopping list
- 8 cups vegetable stock or chicken stock shopping list
- finely grated rind of half a lemon shopping list
- sea salt and freshly ground pepper shopping list
- thick thick yoghurt (or use Greek yoghurt, creme fraiche, cream or feta) shopping list
- herbs of choice, chopped finely shopping list
How to make it
- Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.
- Add the paprika, sweet paprika and cumin,
- continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.
- Stir in the tomato paste and cook for another minute or two.
- Add the lentils and stock and bring to the boil.
- Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.
- Stir from time to time.
- Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.
- Serve the soup with feta cubes or a large dollop of thick thick yoghurt.
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