To serve two:
1 large carrot
1 medium onion
25g butter
30g split red lentils
grated zest of ½ lime, reserving a few bits for garnish
3 cardamom pods, crushed
600 ml stock
seasoning
Chop the onion and carrot as finely as you can - I do this by cutting them into large chunks and blitzing them in the food processor.
Heat the butter in a large saucepan and very gently fry the chopped veg until tender. Add the cardamoms and lime zest and stir for a minute or two to release the fragrance than add the lentils and stock, bring to the boil and simmer until the lentils are falling apart tender. Don't add salt yet - it can make the lentils tough if you add it before they are done. The length of time depends on how fresh your lentils are - from a brand new pack it will be about 15 minutes, but if you've dug them out of the back of the cupboard and turned a blind eye to the use-by date it could be more like 45 minutes. Keep checking the amount of liquid - if you have to cook them for a long time it will reduce and you may need to add some boiling water.
Once the lentils are done, the soup is ready to serve - fish out the cardamom pods then taste and add the seasoning. If you prefer a smooth soup, whizz the pan contents with a hand blender.
Garnish with the remaining lime zest and serve.
You can ring the changes by swapping the lime zest for any other citrus fruit and the cardamom pods for ½ teaspoon of ground coriander or cumin.
1 comment:
The soup looks delicious Jane. I would have to substitute the onion with a pepper as I cannot eat onions I am afraid. I have a super recipe for carrot and courgette soup which I make with the peppers instead of onions. I will save your recipe for when I can get some lentils.
carol
xx
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