A Indian recipe from ” New Covent Garden Book of Soups”.
Ingredients
- 2 tbsps extra virgin olive oil
- 1 medium onion finely chopped
- 3/4 tsp ground coriander
- 3/4 tsp ground turmeric
- 3/4 tsp ground cumin
- a pinch ground cloves
- 350 g red lentils washed
- 1.2 litres vegetable stock
- 400 g tinned chopped tomatoes
- 20 g fresh coriander leaves
- sea salt and black pepper
To Garnish:
- 1 tbsp extra virgin olive oil
- 1 large fresh green chilli chopped
- 2 tbsps fresh coriander leaves
Servings:
Instructions
- Heat the oil and cook the onion for 5 minutes in a covered saucepan, without colouring. Add the dried spices and cook, stirring, for 5 minutes.
- Add the lentils and stock. Cover and bring to the boil. Simmer gently for about 20 minutes until the lentils are tender. Add the tomatoes and simmer for 10 minutes.
- Cool a little then puree in a liquidiser withthe fresh coriander leaves. Check seasoning.
- Heat the oil for the garnish and saute the chopped fresh green chilli for 2 minutes over a moderate heat.
- Serve the soup garnished with the sauted chilli and fresh coriander leaves.
Share this Recipe
Powered byWP Ultimate Recipe