VegBox Recipes

Lentil Soup

Lentil soup is an old favourite of mine. It's thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.

Ingredients

Serves 4

200g red lentils
1 medium onion
2 cloves garlic
1 litre vegetable stock
juice & rind of 1 lemon
½ teaspoon ground coriander seeds
½ teaspoon ground cumin
½ teaspoon black peppercorns
2 tablespoons olive oil or vegetable oil

Method

Peel the onion and chop in half. Slice finely. Peel and crush the garlic.
Heat the oil in a large pan and add the onion and garlic. Saute gently for 5 minutes, until softening.
Crush the peppercorns in a pestle and mortar (or grind coarsely in a pepper grinder).
Add the pepper, cumin and coriander to the pan and cook for a further 2 minutes.
Add the lentils, lemon juice & rind and vegetable stock. Cover and simmer gently for 25 minutes, until the lentils are soft. Stir regularly, to stop the soup from burning to the bottom of the pan. You might need to add more water, if it gets too thick.
Season with salt to taste.

Time From Cupboard-To-Table

About 40 minutes

Notes & Variations on Lentil Soup

If you don't have dried coriander and cumin seeds, try adding 2-3 teaspoons curry paste, instead.

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