The "spicy" here depends on your taste and the amount of chilli used; I like hot, specially in this weather, so I step it up a little and add more than a pinch!
This soup is smooth and lemony with a bit of a bite thanks to the paprika and red pepper. It's comforting and filling – one of my favourite winter warmers.
Ingredients:
250g dried red lentils
2T olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, crushed
2T tomato paste
1t ground paprika
Crushed red chilli flakes, a pinch
8 cups vegetable stock
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
Slice of lemon, to garnish
Mint, torn, to garnish
Method:
Rinse the lentils and drain well. Gently heat the oil in a pan. Add the onion and carrots and cook until softened but still pale, adding more olive oil if necessary. Stir in the garlic.
Add the tomato paste, paprika and red pepper flakes. Stir in the lentils, then pour in the stock. Bring to a simmer, then cook gently, half-covered, for 30 minutes, or until the lentils are very tender.
Blend until smooth. Add the lemon juice and season to taste, adding more lemon juice if necessary. Garnish with lemon slice and mint before serving.
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