How To Make Lentil Soup
Lentil Soup Recipe. A hearty and warming lentil soup which is bursting with nutrients.
Weights & Measures:
You will need
1 1/4 oz lentils (small brown type)
4 medium tomatoes
3 1⁄3 fl oz olive oil
1 large bunch flat-leaf parsley
2 to 3 garlic cloves, peeled
1 dessert spoon cumin seeds (or ground cumin)
1 dessert spoon sweet paprika
1 tsp hot chilli flakes or powder
2 1⁄8 pt water (approx)
1 medium pot with lid
1 chopping board
1 large knife
1 small knife
1 wooden spoon
Step 1: Rinse and drain the lentils
Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water.
Step 2: Core and dice the tomatoes
Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.
Step 3: Chop the garlic
Finely chop the garlic.
Step 4: Heat the oil
Over a medium heat, warm the oil in a cooking pot.
Step 5: Cook the chopped garlic
When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.
Step 6: Add the spices
Add the cumin seeds, paprika and chilli flakes and stir for a further minute.
Step 7: Stew the tomatoes
Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.
Step 8: Add the lentils
Add the strained lentils and stir well.
Step 9: Add water
Pour about a litre of water into the pan, bring back to a boil and cover.
Step 10: Cook
When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.
Step 11: Prepare the parsley
Rinse the parsley under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.
Step 13: Season and add parsley
After thirty minutes, add some salt to season, the chopped parsley and more water if desired.
Step 14: Serve the lentil soup
Ladle the lentil soup into bowls and serve with warm, crusty bread.