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Spicy Lentil Soup

Good warm winter soup
Prep Time20 minutes
Cook Time45 minutes
Course: Soup
Cuisine: Mediterranean
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.