Difference between revisions of "Carrot and Lentil Soup"
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*2 tbsp olive oil | *2 tbsp olive oil | ||
*2 red onions, diced | *2 red onions, diced | ||
| − | 2 celery sticks, diced | + | *2 celery sticks, diced |
| − | 2 large carrots, peeled and diced | + | *2 large carrots, peeled and diced |
| − | 2 garlic cloves, finely chopped | + | *2 garlic cloves, finely chopped |
| − | 30g/1oz fresh root ginger, peeled and finely chopped | + | *30g/1oz fresh root ginger, peeled and finely chopped |
| − | 1 tsp sea salt | + | *1 tsp sea salt |
| − | 15g/½oz fresh coriander (leaves and stalks), washed and finely chopped | + | *15g/½oz fresh coriander (leaves and stalks), washed and finely chopped |
| − | 1 tsp ground turmeric | + | *1 tsp ground turmeric |
| − | 1 tsp caraway seeds | + | *1 tsp caraway seeds |
| − | 1 tsp ground cardamom seeds | + | *1 tsp ground cardamom seeds |
| − | 200g/7oz red lentils | + | *200g/7oz red lentils |
| − | 225g/8oz baby spinach, washed | + | *225g/8oz baby spinach, washed |
| − | salt and freshly ground black pepper | + | *salt and freshly ground black pepper |
| − | To serve | + | '''To serve''' |
| − | 4 tbsp plain yoghurt (or plant-based yoghurt) | + | *4 tbsp plain yoghurt (or plant-based yoghurt) |
| − | 1 lime, finely grated zest and juice | + | *1 lime, finely grated zest and juice |
| + | |||
| + | '''Method''' | ||
| + | #Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. | ||
| + | #Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water. | ||
| + | #Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened. | ||
| + | #Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. | ||
| + | #Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. | ||
Latest revision as of 19:38, 31 August 2021
Ingredients
- 2 tbsp olive oil
- 2 red onions, diced
- 2 celery sticks, diced
- 2 large carrots, peeled and diced
- 2 garlic cloves, finely chopped
- 30g/1oz fresh root ginger, peeled and finely chopped
- 1 tsp sea salt
- 15g/½oz fresh coriander (leaves and stalks), washed and finely chopped
- 1 tsp ground turmeric
- 1 tsp caraway seeds
- 1 tsp ground cardamom seeds
- 200g/7oz red lentils
- 225g/8oz baby spinach, washed
- salt and freshly ground black pepper
To serve
- 4 tbsp plain yoghurt (or plant-based yoghurt)
- 1 lime, finely grated zest and juice
Method
- Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.
- Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.
- Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.
- Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired.
- Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.
