Saturday, 19 January 2013

Red Lentil Soup

This dish is perfect for the current bout of cold weather. It's gentle spicing will warm you up and for a more luxurious taste try adding a can of Coconut Milk. The recipe below is for quite a big portion but it will keep well for a few days.


900g Red Lentils
2 Carrots peeled and chopped
1.5 Litres of Vegetable Stock
2 Celery Sticks chopped
3 Garlic Cloves chopped and crushed
2 Brown Onions chopped
2 teaspoons of Smoked Paprika
2 teaspoons of Cayenne Pepper
6 cm of grated Fresh Ginger
Rock Salt & Pepper to season
3 tablespoons of Hemp Oil


1.  Heat the hemp oil in a large pot on the stove
2. Add the Onions, Carrots and Celery and fry for 5 minutes until softened
3. Add the Ginger and Garlic and cook for a further minute or so
4. Season with a little salt and pepper and add the Paprika and Cayenne.
5. Add the vegetable stock and bring to the boil
6. Meanwhile rinse the Lentils well in cold water
7. Add the Lentils to the pan and reduce the heat to a simmer, cook for around 30 minutes
8. Use a hand liquidiser to reduce the soup to a thick pulp. You may need to remove some liquid at this stage to get the right consistency if a little watery
9. Season with further Salt and Pepper
10. Serve with a drizzle of Hemp Oil and Chopped Coriander

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