Red Lentil Soup
Over a year ago
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Ingredients
- 1 cup Red lentils - washed
- ½ - 1 t taste Small red chilli - fresh
- enough to make one pint Bouillon
- 2 pints Boiling water
- from ½ lemon Lemon Juice (fresh)
- 1 onion finely diced
- 1 garlic cloves. finely chopped
- 1 stalk Celery (diced)
- to taste Seasoning
- 1 Bay Leaves
- 2 tbsp olive oil
Accompaniment
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Description
This recipe is inspired by the soup I had at a turkish restaurant on the Edgeware Road many moons ago - spicy, savoury and delicious
Method
-
1
Take the onion, chilli, garlic and celery and soften in a tablespon of olive oil.
Once soft, add the lentils and stir through for one minute.
Make up the bouillon and add to the pan of lentils. add the bay leaf and simmer for about 20 mins, or the lentils are soft and starting to break down. All the while, skim any scum off the surface to keep the soup fresh tasting.
When the lentils are almost cooked through, test the seasoning - is there enough chilli? If it's not not spicy enough for you, add a sprinkle of dried flakes.
Once the lentils are cooked through, you have the choice to make it a smooth soup by either pushing it through a sieve, or using a hand blender. Don't forget to take out the bay leaf, it doesn't blend well! if the soup has become too thick, add more hot water or stock to your taste.
Now the lentils are cooked you can season with salt and pepper then stir through the lemon juice to taste.
Serve with a drizzle of olive oil.
Chef's Tips
Salt makes pulses tough during boiling so always season at the end of their cooking time
If you like more veg in your soup, you can bulk this up by adding finely chopped carrots to the onions which lend a nice sweetness, or a can of chopped tomatoes while the lentils are cooking in the stock. Or both!
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