Moroccan Lentil Soup
Red lentils have a fabulous flavour when infused with Eastern spices. A couple of teaspoonfuls of coriander oil drizzled over the surface makes a simply stunning soup.
Preparation: 20 minutes + 40 minutes cooking
Plus: Freezing: recommended for soup but not Coriander Oil
- 2 tbsp Olive Oil
- 1 large Onion, diced
- 1 large Carrot, diced
- 2 cloves Garlic, crushed
- 1 tbsp ground Coriander
- 2 tsp ground Cumin
- 1 tsp Paprika
- 175g Red Lentils, rinsed well
- 1.5 litres Vegetable Stock
- freshly ground Black Pepper
For the Coriander Oil:
- 4 tbsp Olive Oil
- 25g Fresh Coriander, roughly chopped
- 1⁄2 clove Garlic pounded with a good pinch of coarse Sea Salt
- squeeze of Lemon juice
- dash of hot Chilli sauce
- Heat the oil in a large lidded saucepan.
- Add the onion, carrot, garlic, coriander, cumin and paprika.
- Cover and sweat for 10 minutes, shaking the pan occasionally.
- Add the lentils and about three-quarters of the stock.
- Bring to the boil and boil rapidly for 10 minutes, uncovered, then reduce the heat, cover and simmer for 15–20 minutes.
- Meanwhile, make the coriander oil. Pour the oil into a liquidiser or blender. Add the coriander, garlic with salt, a little lemon juice and chilli.
- Blend until you have a smooth sauce.
- Cool the soup slightly before puréeing in a liquidiser
- Add a little more stock if the consistency requires it, and adjust the seasoning.
- Rinse out the saucepan and re-heat the soup gently, without boiling.
- Pour into warmed serving bowls and swirl some coriander oil onto the top.
This recipe is from Soups for all Seasons by Liz Herbert and published by Simon & Schuster 2008 priced £14.99 ISBN 978-1-84737-178-2