A subtly spiced, comforting soup which is ideal if you’ve overdone the chocolate this Easter 🙂
Ingredients (serves 3):
2tbsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
4 medium carrots, finely chopped
2 garlic cloves, finely minced
1 red chilli, finely chopped
1tsp ground coriander
1tsp ground cumin
100g red lentils
1 litre vegetable stock
½ tsp salt
½ tsp pepper
- In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots to the saucepan and cook for 12-15 minutes, stirring often, until the vegetables have softened.
- Add the garlic, chilli and spices. Stir together and cook for an additional 1-2 minutes until the garlic and spices are fragrant.
- Add the lentils and vegetable stock, stir together and increase the temperature to bring to the boil.
- Lower the temperature and simmer for 30 minutes, stirring occasionally, until the lentils and vegetables are tender.
- Leave the soup to cool for a few minutes and, using a food processor or immersion blender, puree the soup until smooth.
- Season with salt and pepper (taste your soup first; how much salt you use will depend on how salty your vegetable stock is in the first place,) and serve garnished with chopped parsley or chopped coriander.