Recipe for Lentil Soup

Wednesday, 24 October 2012

Recipe for Lentil Soup

I like making lentil soup but wanted a recipe for lentil soup that had a bit more flavour to the last recipe I had.

This one is an incredibly delicious recipe with lots of flavour and body. It's a hearty meal that is incredibly delcious and good for you with ltos of vitamins and minerals.

This is also a vegetarian lentil soup with no animal products at all. ( I forgot to take a photo so used the photos from the recipe. I can't remember where I found this recipe now.)

Recipe for Lentil Soup

1 tbs extra virgin olive oil, plus extra to drizzle
1 small leek thinly sliced
1 carrot, finely chopped
1 tbs tomato paste
1/2 cup brown lentils, rinsed, drained
1L vegetable stock
200g can chopped tomatoes
200g can cannellini beans, rinsed, drained
1 tsp ground coriander
1/2 tsp smoked paprika
finely chopped flat-leaf parsley
Crusty bread, to serve

Boil the lentils first in a saucepan for 10 minutes then drain. This gets rid of all the impurities.

Heat the oil in a large saucepan over medium heat.

Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened.

Add the tomato paste and cook for 1 minute.

Add the lentils and stock and bring to the boil.

Reduce heat to medium-low and simmer gently for 45 minutes, skimming the surface occasionally, until the lentils are tender.

Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 10-15 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.

Divide soup among bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve and enjoy with crusty bread.


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