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
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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!
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