Prep 20 mins
Cook 40 mins
From the Women's Institute Book of Soup that I borrowed from our local library.
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 2 garlic cloves, crushed
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 175 g red lentils, well rinsed
- 1 1⁄2 liters vegetable stock
For the coriander Oil
- 4 tablespoons olive oil
- 25 g fresh coriander, roughly chopped
- 1⁄2 garlic clove, crushed with
- 1 pinch sea salt
- 1 teaspoon lemon juice
- 1⁄4 teaspoon hot chili oil
- Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
- Cover and sweat for 10 mins shaking the pan occasionally.
- Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
- Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
- Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
- Reheat and serve with a swirl of the coriander oil on top.
The coriander oil takes this lentil soup to a new level. Made exactly as written. So quick and easy to make, so delicious to eat.
Delicious soup! The seasonings are wonderfully balanced. I used an immersion mixer to puree the soup just to the texture I wanted. We enjoyed it equally with & without the coriander oil. Thanks for posting! ~Sue
This recipe reminded me of the soup that DH's mother would make while I was in Morocco. I have tried a couple of times to duplicate the taste but I was never successful until now. Thanks for a great recipe! Made for NAME tag...