As I’ve mentioned several times on the blog before, I love soup. I could easily eat it for lunch every day and never get bored. This lentil soup is big on flavour but comes together quickly and is really easy. I have used two different types of lentil here as the red lentil cook down and thicken the soup and the Puy lentil hold their shape beautifully. Recipe is adapted from Relish Mama blog and book by the same name.
Ingredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 1 garlic clove, minced
- 2 tbsp tomato paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 100gm split red lentils
- 150gm Puy lentils
- 1 long red chilli, split through the centre
- 1 1/2 litres vegetable or chicken stock
- Salt and pepper to season
Directions
Heat the oil in a large saucepan or enamel cast iron pot over a medium heat. Add the onion, carrot, celery and a pinch of salt and cook stirring occasionally for 5 -10 minutes, until softened.
Add the garlic, ground coriander (2 tsp), ground cumin (2 tsp) and tomato paste (2 tbsp) cook stirring for a couple of minutes until the garlic and spices are fragrant.
Add the lentils and red chilli and stir to coat with the spices.
Add the stock (1 1/2 litres) and bring to the boil. Turn the heat down to a simmer, cover and simmer for 30 minutes or until the lentils are tender.
Serve with your choice of toppings. Yoghurt or a squeeze of lemon, a drizzle of olive oil and some coriander or parsley leaves and if you like it spicy a pinch of chilli flakes would be excellent. Enjoy. Sheryl x
