Originally created by my mother, this is one of my most popular soups and it is just perfect for cold wintery days or when you are in the mood for something hearty, comfortuing yet healthy. It is a divine and very healthy soup, especially good for vegetarians as lentils are an excellent protein source. It is easy to make and most of the ingredients can be found in your store cupboard. Enjoy it!
1 Tbs olive oil
2 onions, chopped
2 cloves garlic, crushed (or do it my way and be a little more generous)
¾ cups red lentils
2 x 410g cans chopped tomatoes
2 litres (8 cups) water
2 small Vegetable stock cubes, crumbled
1/3 cup chopped fresh parsley
1/3 cup chopped fresh coriander (an absolute necessity – don’t substitute with the powder!)
2 tsp turmeric
1 tsp paprika
1 tsp cracked black peppercorns
pinch ground cumin
- Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft.
- Stir in lentils, undrained tomatoes, water, stock cubes, parsley, coriander, turmeric, paprika and peppercorns.
- Bring to the boil, simmer, uncovered, about 1 ½ hours or until lentils are tender.
- Reserve 2 cups of soup; blend or process remaining soup in batches until smooth and then combine the pureed soup and reserved soup in pan. (I just put my stick blender in the pot and give it a quick wiz!)
- Stir until heated through.
- Sprinkle soup with cumin and some fresh coriander before serving, or add a dollop of tasty pistou which also makes it look really pretty (see below).
½ cup grated fresh parmesan cheese
½ cup chopped fresh Coriander (or Basil for a different flavour)
3 cloves garlic, crushed
½ cup olive oil
- Blend all ingredients until smooth, or for a more rustic look chop all the ingredients up roughly.
- Place a dollop on top of the soup in individual bowls to serve.