I have to thank my friend Sally for this recipe that she got from a chef in a top hotel in the Middle East, when she was an air stewardess. It is the most simple soup to make, and as it made from general store-cupboard ingredients, it is a handy standby recipe and is super quick. Most importantly it is delicious, as well as being really healthy and nutritious. It is also fat free, plus it is suitable for vegans and can be gluten free if gluten free stock is used; so what’s not to love?
Ingredients (serves 4)
- 1 onion chopped
- 1-2 garlic cloves crushed
- 225g Red Lentils
- 1 litre of Vegetable stock (Ideally a good quality one, I like Marigold Vegetable bouligon) – (use less if you want a thicker soup)
- 1 tsp ground cumin
- 2 tsp ground coriander
- Juice of ½ lemon or more to taste.
- Lemon and fresh coriander for serving (optional)
Just put all the raw ingredients (except the lemon juice and fresh coriander, if using) into a saucepan, bring to the boil, simmer for 15-20 minutes and then puree using a blender.
Serve with a slice of lemon and bit of chopped coriander.