Spicy Lentil Soup
Good warm winter soup
Servings: 4 people
Equipment
- Saucepan, small frypan
Ingredients
- 250 grams Lentils - Red
- 2 large Onions - White finely chopped
- 3 cloves Garlic finely chopped
- 1 medium Carrot Coarsely grated
- 75 ml Cold Pressed Olive Oil Extra Virgin
- 5 grams Ground Cumin
- 5 grams Ground Coriander
- 2 grams Red Pepper flakes
- 2 Lt Vegetable Stock
- Lemon Juice
- Celery leaves from the head, coarsely chopped
- Salt and Pepper to taste
Instructions
- Heat 45 ml of Oil in a saucepan over medium heat.
- Add half of the onions and saute until softened, 3 - 4 minutes.
- Add the cumin, coriander, red pepper flakes and garlic and mix well. Cook for 2 minutes.
- Add lentils, carrot and celery leaves, reserving a few for garnish.
- Pour in the vegetable stock and simmer until the lentils have almost broken down, 30 - 40 minutes.
- Add the lemon juice and season to taste with salt and pepper.
- Heat the remaining 30 ml of oil in a small frypan over medium heat and add the remaining onion, sauteing until crisp and golden, about 5 minutes.
- Ladle the soup into bowls and garnish with the onions and reserved celery leaves.
