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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Warming Autumn soup. Dead quick to make from store-cupboard ingredients. 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:
1. Heat the oil in a pan with a heavy bottom. For soup, my favourite pan is a cast iron Le Creuset casserole dish.
2. Add the ginger and cumin and fry gently until the seeds turn a dark brown - but don't let them burn.
3. Add the oinions and carrots and sweat gently for around 5 minutes.
4. Throw in the lentils and add the stock. bring to the boil and simmer for around 20 minutes.
5. Season with salt and pepper. Allow to cool, then blitz with a hand held blender until smooth.
6. Check seasoning and add lime juice and coriander to serve.
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