- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 250 g red lentils
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 celery, stalk, finely chopped
- 1 carrot, peeled, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 50 g ginger, peeled and finely chopped
- 4 tsp cumin
- large pinch turmeric
- large pinch coriander
- large pinch paprika
- 1 1/2 tbsp tomato purée
- 2 vegetable stock cube
- 2 cinnamon sticks
- 2 oranges
- 4 tbsp Greek yogurt
- fresh mint leaves, shredded to garnish
Tips and Suggestions
Maria's soup will also taste delicious topped with some pan fried chorizo.
1. Put the lentils into a saucepan, cover with plenty of cold water and bring to the boil. Drain in colander or sieve and rinse with cold water.
2. In a large saucepan, heat the olive oil then add the onion, celery, carrot, chilli, garlic and ginger and sauté over a medium heat for 5 minutes till softened.
Add all of the spices and cook until aromatic, about 2 minutes. Add the tomato puree and cook for a minute more followed by the lentils, crumbled stock cubes, cinnamon sticks and 750ml of water.
3. Finely grate the zest from one orange, then top and tail the orange and remove the remaining skin and pith. Cut the flesh into small pieces, discarding any pips and add the flesh and grated zest to the soup.
4. Bring to the boil, reduce the heat to a gentle simmer and cook for about 30 minutes, stirring occasionally. You may need to add a little extra water if it gets too thick.
5. Cook until the lentils are tender, remove the cinnamon sticks, then, using a hand blender, blend the soup gently. Adjust the seasoning to taste and serve topped with yoghurt and mint leaves.
Taken from Maria Elias cookbook, The Modern Vegetarian
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