Green Lentil Soup
Here's a simple soup that can be adapted every time you make it. This recipe, taken from the wonderful Soup Bible, edited by Debra Mahew (Hermes House, 2005), suggests using red or yellow lentils for more delicious alternatives. Turmeric, cumin and garlic simmering on your stove will send delicious aromas wafting through your kitchen. Garnish each bowl with fried onions, yogurt or other favourite topping for a delicious warm-me-up meal.
Try Mulligatawny Soup, Provencal Vegetable Soup, Persian Bean Soup, Vegan Yellow Pea Soup, Corn Chowder or Yellow Broth, too!
Serves: 2-4
Time: 40 minutes
Ingredients
1 1/3 cups green lentils
5 tablespoons olive oil
3 onions, chopped
2 garlic cloves, finely chopped
2 teaspoons cumin seeds, crushed or cumin powder
1/4 teaspoon ground turmeric
2 1/2 cups vegetable or chicken stock
2 1/2 cups water
salt and pepper
2 tablespoons chipped cilantro or parsley
Method
Put the lentils in a saucepan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes. Drain.
Heat 2 tablespoons of the oil in a pan. Add two of the chopped onions, the garlic, cumin and turmeric and fry for three minutes, stirring regularly.
Add the lentils, stock and the water and bring to a boil. Lower the heat, cover and simmer for 30 minutes until the lentils are soft.
Heat the remaining oil. Add the third chopped onion and fry until golden brown, stirring frequently.
Use a potato masher to lightly mash the lentils and make the soup pulpy in texture. Reheat slowly and season with salt and freshly ground pepper.
Pour the soup into bowl. Sprinkle with cilantro or parsley, top with yogurt and fried onions as a garnish. Serve with warm, crusty bread, such as artisan bread or baguettes.
Here's a simple soup that can be adapted every time you make it. This recipe, taken from the wonderful Soup Bible, edited by Debra Mahew (Hermes House, 2005), suggests using red or yellow lentils for more delicious alternatives. Turmeric, cumin and garlic simmering on your stove will send delicious aromas wafting through your kitchen. Garnish each bowl with fried onions, yogurt or other favourite topping for a delicious warm-me-up meal.
Try Mulligatawny Soup, Provencal Vegetable Soup, Persian Bean Soup, Vegan Yellow Pea Soup, Corn Chowder or Yellow Broth, too!
Serves: 2-4
Time: 40 minutes
Ingredients
1 1/3 cups green lentils
5 tablespoons olive oil
3 onions, chopped
2 garlic cloves, finely chopped
2 teaspoons cumin seeds, crushed or cumin powder
1/4 teaspoon ground turmeric
2 1/2 cups vegetable or chicken stock
2 1/2 cups water
salt and pepper
2 tablespoons chipped cilantro or parsley
Method
Put the lentils in a saucepan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes. Drain.
Heat 2 tablespoons of the oil in a pan. Add two of the chopped onions, the garlic, cumin and turmeric and fry for three minutes, stirring regularly.
Add the lentils, stock and the water and bring to a boil. Lower the heat, cover and simmer for 30 minutes until the lentils are soft.
Heat the remaining oil. Add the third chopped onion and fry until golden brown, stirring frequently.
Use a potato masher to lightly mash the lentils and make the soup pulpy in texture. Reheat slowly and season with salt and freshly ground pepper.
Pour the soup into bowl. Sprinkle with cilantro or parsley, top with yogurt and fried onions as a garnish. Serve with warm, crusty bread, such as artisan bread or baguettes.