Donald Noble's Website

I made some spicy lentil soup yesterday, which turned out reasonably well, so I thought I’d post the recipe here for posterity. It was loosely based around this recipe for spicy red lentil soup, although adjusted to what I had available (including the lack of scales).

Makes a pot for about 6, and takes about an hour and a half.

Ingredients

• 1 onion


• 1 large carrot


• 1 red pepper


• 1 mug lentils (soaked for about an hour)


• 2 mugs stock (from a cube)


• 1 tin chopped tomatoes (400g)


• 2 red chillies


• 4 cloves garlic


• Salt, black pepper, paprika & turmeric

Method

1. Soak the lentils for about an hour. Meanwhile chop up the veg into suitable sized bits.


2. Fry the pepper, paprika and turmeric in olive oil for a minute until the pan is hot, add the onion, carrot and pepper, then sauté for a few minutes.


3. Add the lentils, chillies and garlic, and sauté for about 10 more minutes, making sure it doesn’t stick to the bottom of the pan.


4. Finally, add the stock and tomatoes, and simmer for about half an hour (or longer). You may want to add more water if you like a thinner soup.

This entry was posted on Sunday 2nd March 2008 in Recipes and tagged food, Recipes, soup, spicy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.