Prep 15 mins
Cook 35 mins
wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.
- 1⁄2 lb red lentil
- 2 pints chicken stock or 2 pints vegetable stock or 2 pints water
- 1⁄2 large onion, chopped
- 3 garlic cloves, chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1 bay leaf
- 3 medium carrots
- 1 small sweet red pepper
- 1 red onion, thinly sliced
- 2 tablespoons chopped fresh coriander
- 1 -2 tablespoon fresh lemon juice
- 1⁄4 teaspoon black pepper
- In a large saucepan set over high heat, bring lentils and stock/water to a boil.
- Skim off froth.
- Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
- Dice carrots and red pepper. Stir into soup.
- Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
- Stir in red onion, coriander, lemon juice and pepper.
- Remove bay leaf. Liquidise if required.
- Serve immediately or refrigerate, covered, up to 3 days or freeze.
Very pleasant flavor. I too used the dried coriander and it still tasted pleasant. Thank you.
Awesome! loved the addition of the red pepper. didn'tt have cilantro so added another tsp of coriander. omitted the red onions and lemon but will try next time. thanks!!
Very satisfying and delicious soup! I added Â½tsp chilli powder and 2 tsps of coriander from a jar, which I find goes further than fresh and works out cheaper if you're not using it often, unless you grow it yourself!