Red Lentil Soup

Thanks to Peat for this great recipe.
1 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
3 sticks celery, chopped
1 large potato, chopped
1 tsp cumin, ground
1 tsp turmeric, ground
1/2 tsp ginger, ground
(I used 2 cm fresh root of turmeric and 1 cm root of ginger, grated)
1/2 tsp paprika
pinch of salt and pepper to taste
1 Lt vegetable stock
11/2 cups red lentils or 2 tins of red lentils
4 tomatoes, diced or 1 tin crushed tomatoes
handful of parsley, chopped
1 lemon, zest and juice
Heat the oil in a large pan. Add the onion and cook for 5 minutes. Add the celery, potato and garlic. Cook for 3 minutes until soft and browning. Add the cumin, turmeric, ginger, paprika and seasoning. Stir.
Add the vegetable stock, lentils and tomatoes and bring to the boil. Simmer.
Cover and cook for 20 minutes.
Remove from the heat. Remove the vegetables and half the fluid and puree with a blender.
Return puree to remaining fluid and stir. Add in the herbs and lemon zest and juice.
Serves 6 people.
Serve with warm bread baps.
Leftovers taste even better the next day when all the flavours have come together.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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