Lightly Spiced Tomato And Red Lentil Soup
From ReneeAlex 13 years agoIngredients
- 1 tbsp good quality olive oil shopping list
- 1 onion, roughly chopped shopping list
- 2 celery sticks, roughly chopped shopping list
- 1 carrot, peeled and roughly chopped shopping list
- 1 garlic clove, crushed shopping list
- 1 tsp ground cumin shopping list
- ½ tsp ground coriander shopping list
- 175 g split red lentils shopping list
- 1.2 litres vegetable stock shopping list
- 400 g can plum tomatoes shopping list
- 2 tsp tomato purée shopping list
- 1 bay leaf shopping list
- For garnishing: shopping list
- 4 tbsp Greek yoghurt shopping list
- 2 tbsp chopped fresh coriander shopping list
How to make it
- Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and ground coriander and cook for a further minute, stirring constantly.
- Add the lentils, stock, tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
- Meanwhile, stir the coriander into the yoghurt for the garnish.
- Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.
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