Soups

Spiced Lentil Soup

Serves 6-8

This is a lightly spiced and creamy soup without dairy.

Ingredients

1 large onion chopped
3 tablespoons olive oil
3 teaspoons cumin seeds
2 teaspoons ground coriander
½ teaspoon dried chilli flakes (optional)
375g red lentils (washed & drained)
Handful of celery leaves, chopped
1 carrot finely chopped
2 litres chicken stock
Salt & Pepper
Juice of 1 Lemon

Garnish

Toasted Pita, Cumin Seeds, Fried Onion, Red Paprika

Method

Soften the onion in the oil in a large saucepan. Add the cumin seed, coriander,  chilli and heat for a few minutes. Then add the lentils, celery leaves & carrot, cover with stock and bring to the boil. Lower heat and simmer for 30-45 minutes until the lentils have disintegrated. Add salt & pepper to taste and water if the soup needs thinning. It should be quite thin like a light cream. Stir in lemon juice.

Serve soup very hot and garnish with fried onions (optional), toasted pita & a sprinkle of cumin seeds or paprika.

Tangy Spinach & Lentil Soup

Serves 6-8

Ingredients

1 Large Onion Chopped
3 Tablespoons Olive Oil
3 Large Cloves Garlic finely chopped
1 Cup Brown/Green Lentils (washed & drained)
2 Medium Potatoes peeled & diced
2 Litres Chicken Stock
500g fresh/frozen spinach finely chopped
½ Cup chopped coriander
½ teaspoon dried chilli flakes
Salt/Pepper
Lemon Juice (to Taste)

Garnish

Yoghurt, Sprig of Coriander

Method

Fry onions in oil in a large pan until soft & golden. Add garlic and continue to fry until it begins to colour. Add lentils, chilli, potatoes & stock and simmer for 25 minutes or until the lentils are tender.

Add the spinach & coriander to the soup and season to taste with salt & pepper. Stir well and add water to have a lighter consistency if desired. Cook for a few more minutes and add lemon to taste before serving – it should be tangy.

Garnish each serve with a scoop of yoghurt & sprig of coriander.