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Red Lentil Soup
There is nothing fancy about this soup. And it is dead easy and cheap to make. The soup is neither too thin nor too thick, making it ideal for having any time of the year. The ingredients may not look that exciting but when you taste the soup you will be pleasantly surprised how good and rich it tastes. You can feel the nourishment making you feel good. This is true comfort food.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 35minutes |
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Ingredients
- 1/2lb lentils, red
- 1 onion, browndiced
- 1tbsp butter
- 2tbsps pepper paste*
- 1tsp paprika, mild
- 1 eggplantdiced into cubes*
- 2.5pints chicken stockor vegetable stock*
- salt, ground sea
- black pepper, ground
- 1tsp mint, drieddried*
- chili flakes
- 4 lemonswedges
Instructions
- In a colander rinse the lentils well under cold water. Put aside to drain.
- In a pan large enough to hold the soup, melt the butter gently. Over a low to medium heat, add the onions and gently stir. Turn up the heat and add the pepper paste, paprika and eggplant. Stir for 2 minutes. Then add the lentils and stock. Bring to the boil. Turn down the heat and allow the soup to simmer for about 25 minutes.
- After 25 minutes the lentils should be breaking down. Turn off the heat. Check for seasoning adding sea salt and ground pepper to taste.
- Serve the soup into 4 bowls. Provide chilli flakes, lemon wedges and dried mint for the table.
Recipe Notes
The Turkish pepper paste gives this soup an underlying depth of flavor. You could use tomato paste instead.
It’s not mandatory to add the eggplant but it gives more substance to the dish. You could also use carrots. Omit the vegetables if you are looking for a lighter summer soup.
Vegetarians can use vegetable stock.
Dried mint can be substituted with fresh mint or fresh parsley.
https://compassandfork.com/recipe/red-lentil-soup/
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https://compassandfork.com/recipe/red-lentil-soup/ |