Green lentil soup
We've got three go-to soups ... ones that we have made countless times because they always deliver. But they are all meat based, so this original recipe is an attempt to do a simple but satisfying veg soup. It will be nothing like it, but there is some inspiration from Tiamo's lentil soup (not on the menu anymore from what I can tell), that was a favourite.
One of the advantages of this soup will be not having to cook it for as long as we do with chicken, lamb or beef based soups.
Recipe will serve 4-6 depending on serving size.
Equipment
- chopping board and knife
- Decent size pot
Ingredients
Veg
- leek, 1 chopped
- celery, 2 sticks chopped
- carrot, 2 diced
- peas, 1 cup
- green lentils, 300g
Spices
- minced ginger, 1 heaped tbsp
- minced garlic, 1 heaped tbsp
- garam masala, 2 tbsp
- cumin, 1 tbsp
- ground coriander, 1 tbsp
- paprika, 1 tsp
- bay leaves, x4
- parsley, handful, chopped
- pepper and salt
liquid
- olive oil
- tomatoes, 1 400g tin
- veg stock, 1 litre
Method
- sauté onion, celery, carrot in oil, with garlic and ginger
- add garam masala, cumin, coriander, paprika and bayleaves and stir for 1 min to release aroma
- add lentils and stir for 30s
- add tomatoes and stock and bring to the boil, then simmer for 45mins.
- add peas and cook for a few mins until peas are warmed through
- stir through chopped parsley and season with salt and pepper
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