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Red Lentil Soup
2016-05-26- Cuisine: Winter Ideas
- Course: Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 3:50 h
- Ready In : 4:10 h
A wonderful, filling spiced soup, that is sure to keep you warm on those cold winter nights.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 tbsp garlic, finely chopped
- 1⁄2 tsp turmeric powder
- 1⁄2 - 1 tsp chilli powder
- 2 tsps curry powder
- 1⁄2 tsp garam masala
- 1 tsp cumin powder
- 400g can diced tomatoes
- 2 cups red lentils
- 4 cups chicken stock
- 11⁄2 cups coconut milk
- 3 tbsps lemon juice
- 2 tbsps fresh coriander, chopped
- salt to taste
Method
Step 1
Melt the butter and olive oil in a pot over medium heat. Fry the onions and celery for 5 - 6 minutes stirring in between to stop from sticking or browning.
Step 2
Add the garlic and cook for another 2 minutes. Add the turmeric, chilli powder, curry powder, cumin, and tomatoes and continue to cook for another 5 minutes, stirring in between.
Step 3
Transfer mixture to a slow cooker and add the lentils and the stock. Cook on high for 31⁄2 hours or on low for 61⁄2 hours. 20 minutes before the time is up add the coconut milk, lemon juice, and coriander.
Step 4
Use a stick blender to purée the mixture, if you prefer a smooth texture. Leave as is for a chunkier texture. Adjust salt to taste. Serve with toasted ciabatta and garnished with fresh dill.
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