Aah, the dreaded dead of Winter. Stay warm – here is a lentil soup, nice and lemony, to warm those chilled bones.
(Serves 4 – 6)
Need I say that this is easy? There is something about lentil soups – this one smells delicious as it cooks. It is a combination of the lentils and the lemon. I often cook soups first thing in the morning, around 5am or 6am, as I am a morning person and definitely a morning cook. Cooking soup on a very cold winter’s morning is the most welcoming sight and smell as the rest of the family eventually greet the day. It also gives some time for the flavours in the soup to meld and mature during the day before eating it with crusty bread and a good wine for dinner (or lunch, if you can’t wait that long).
Try this soup coupled with a lemony pudding for desert……
|2 Tblspn olive oil||1 red onion, diced||2 garlic cloves, pressed|
|2 teaspn ground cumin||2 Tblspn tomato paste||2 Tblspn preserved lemon|
|2 cups cooked brown lentils (made from 1 cup uncooked lentils)||2 cups vegetable stock||0.5 cups roughly chopped coriander|
|To garnish (optional)||chopped, preserved lemon||diced tomato|
|chopped coriander||plain yoghurt|
The soup takes 20 minutes to prepare, if the lentils are already cooked.
At the time: Heat the oil and stir the onion, garlic and cumin for 2 – 3 minutes. Add the preserved lemon and stir for 2 – 3 minutes more. Add the tomato paste, lentils and stock, and simmer for 15 minutes. Stir in the coriander leaves and pepper. Serve and top with the garnish.
browse some of the Soup recipes
- Spicy Parsnip and Carrot Soup
- Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
- Take a Tomato – Quick Tomato Soup
- Taking Stock – Making Great Veggie Stocks