Friday, 4 December 2009

Lemon & Lentil Soup

This soup is really quite hearty and goes well served with toasted black bread. According to my carnivore father this soup is 'fantastic!' High praise indeed.

Lemon & Lentil Soup
serves 4

1 1/2 cups brown lentils
2L/8 cups vegetable stock or water
2 L potatoes, peeled & diced
1 bunch silverbeet/swiss chard or spinach, sliced
1 L brown onion, diced
4 cloves garlic, crushed
1/2 bunch fresh coriander leaves, chopped
5t ground cumin
1t ground coriander
zest of 1/2-1 lemon
juice of 2 lemons

Add lentils to a large pot with stock/water.
Bring to boil.
Add potatoes, Simmer for 20 minutes.
Add silverbeet, cover, simmer 20 minutes.
In a small pot over medium heat,
Cook onion and garlic in a little oil.
Add ground coriander, cumin, lemon zest & juice.
Stir well.
Add coriander leaves.
Cook until fragrant, about 5 mins.
Add to soup pot.
Stir well.
Cook a further 10-15 minutes.
Serve with slices of lemon or a little coriander.

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