6 teaspoons olive oil
1/2 teaspoon cumin seeds
1 onion, chopped
1 clove garlic, crushed
2 carrots, chopped
2 sticks celery, chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
185 g (6 oz) red lentils, washed and picked over
1.2 litres (2 pints/5 cups) vegetable stock
1 bay leaf
salt and pepper
fried onion rings and coriander leaves, to garnish
1/2 teaspoon cumin seeds
1 onion, chopped
1 clove garlic, crushed
2 carrots, chopped
2 sticks celery, chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
185 g (6 oz) red lentils, washed and picked over
1.2 litres (2 pints/5 cups) vegetable stock
1 bay leaf
salt and pepper
fried onion rings and coriander leaves, to garnish
method
1. Heat oil in a saucepan over a medium heat; add cumin seeds.
2. As soon as seeds begin to pop, add onion and cook until golden, stirring.
3. Add garlic, carrots and celery and cook gently for 10 minutes, until soft.
4. Stir in all the spices and cook for a further 1 minute before adding lentils.
5. Pour in stock and bay leaf and bring to the boil, then simmer for 1 hour, skimming surface if necessary.
6. Remove bay leaf and puree soup in a blender or food processor.
7. Return to pan, season with salt and pepper and reheat.
8. Serve garnished with fried onion rings and coriander leaves.
2. As soon as seeds begin to pop, add onion and cook until golden, stirring.
3. Add garlic, carrots and celery and cook gently for 10 minutes, until soft.
4. Stir in all the spices and cook for a further 1 minute before adding lentils.
5. Pour in stock and bay leaf and bring to the boil, then simmer for 1 hour, skimming surface if necessary.
6. Remove bay leaf and puree soup in a blender or food processor.
7. Return to pan, season with salt and pepper and reheat.
8. Serve garnished with fried onion rings and coriander leaves.
serving amount
serves 6.
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