Ingredients
Serves: 6
- 8 cups vegetable or chicken stock or water
- 1 cup dried red lentils (rinsed)
- 2 cups chopped onions
- 2 cups chopped peeled potatoes
- 1 cup chopped celery & leafy tops
- 2 cups chopped kumara (orange sweet potato)
- 8 garlic cloves, peeled & flattened with blade of knife
- 4 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/3 cup chopped fresh coriander
- 3 tablespoons fresh lemon juice
Directions
Preparation:20min ›
Cook:35min ›
Extra time:5min ›
Ready in:1hour
- In a large pan/boiler add the olive oil & warm over low heat until the oil is hot but not smoking, add in the spices & cook off till fragrance is released. Stir constantly for 1-2 minutes (be careful not to scorch the spices).
- Add the onions & garlic & toss till coated in oil & spice mix
- When onion is softened & translucent add other vegies & coat with oil/spice mix
- Toss vegies for ~2 minutes then add stock & bring to simmer point
- Add red lentils & stir.
- Simmer covered, for 30 minutes or until veg & lentils are tender
- Stir occasionally to prevent soup catching as it thickens.
- You can puree the soup in batches in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice & coriander, stir to combine.
- Season if needed with salt/pepper.
- ****If a spicier soup is your ‘thing’ you can add any amount of chopped chilli with the onions & garlic. Enjoy!
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (5)
Fantastic, and that's from a confirmed meat eater!! - 20 Nov 2010
I really liked this recipe- the mix of spices was delicious and it was very easy to make. My husband loved it too! - 30 Jun 2010
Altered ingredient amounts. I doubled the amount of lentils as I love thick soups. The other thing I would do next time is leave out the celery tops as I needed to add a bit of sugar to counteract the bitterness of the celery leaves. - 29 Jun 2010