|Photo: Spicy lentil soup recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy lentil soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy lentil soup.
Slurp your way into winter with this easy Spicy lentil soup.
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
2 medium carrots, peeled, chopped
2 celery stalks, trimmed, chopped
2 medium tomatoes, chopped
1 tablespoon madras curry paste
1 litre chicken stock
1/2 cup red lentils, rinsed
Coriander leaves, to serve
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Add lentils.
Blend, in batches, until smooth. Serve topped with coriander.
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
Super Food Ideas – August 2009 , Page 48
Recipe by Kim Coverdale
Photography by Mark O’Meara