Spicy red lentil soup


Ingredients 12
Servings 4
Time

Ingredients

  • butter and oil for frying
  • 1
    onion, chopped
  • 2
    cloves garlic, chopped
  • 2
    ml
    minced ginger, or a small knob fresh ginger
  • 2
    ml
    dried chilli flakes
  • 5
    ml
    each ground cumin and coriander
  • 5
    ml
    sugar
  • 1
    small lemon or lime, juice
  • 500
    ml
    split red lentils, rinsed
  • 2
    Litres
    chicken or vegetable stock
  • salt and milled pepper
  • fresh coriander leaves
 

Method

 
Heat butter and oil in a large saucepan. Add onion and garlic and sauté until glossy, about 5 minutes. Add ginger, chilli flakes and spices and stir-fry for about 3 minutes. Add remaining ingredients, except fresh coriander, and bring to boil. Reduce heat and simmer, covered, until lentils are cooked through, about 30 minutes. Place soup in a blender and purée to desired texture. Return to stove and thin with extra stock, if desired. Serve soup hot, with crusty bread and lots of fresh coriander to garnish.
 

Read more on: pulses  |  soup
 

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