Tuesday, March 14, 2006

Spiced lentil soup

Spring seems to have changed completely it's direction this year. I don't know where it is at. It's freezing cold out there, much worse than it was in January. So while we wait for the spring time, and even better summer time, we cuddle ourselves with hot soups, good for the health and for the heart.

Ingredients: 150gr lentils, 2 medium onions, 2 cloves garlic, 2 tomatoes can, 2lt chicken or vegetable stock, 2 tsp turmeric, 1 tsp hot paprika, 1 tsp black pepper, 1/2 tsp cumin, olive oil, salt, fresh coriander leaves

Chop onions and crushed garlic, fry them in a big saucepan with some oil. Add lentils, tomatoes, stock, spices. Adjust with salt. Bring to boil and simmer for about 1 hour or until lentils are tender. Reduce the time and the stock, accordingly to the type of lentils you are using. Some don't require such a huge amount of cooking, so refeer to the instructions you have on your packet of lentils.
Transfer some of the lentils in a blender and process until smooth. Return to the pan, warm it up again with the remaining lentils and serve hot guarnished with fresh coriander.


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