There are lots of recipes for red lentil soup out there. Having tried a few, I’ve pretty much settled on this lemony red lentil soup, which is adapted from a Sophie Dahl recipe I came across in Waitrose magazine.
Lemony red lentil soup
- 500g red lentils
- 1.5 litres vegetable stock
- 3 bay leaves
- 2 Tb olive oil
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 Tb ground cumin
- 3 lemons, juiced
- salt and pepper
- 1/4 cup fresh coriander, chopped
- Pour the lentils into a strainer and rinse well. Add the lentils to a soup pot along with 1.25 litres of stock and the bay leaves. Bring to a boil.
- Reduce the heat to low and simmer uncovered for half an hour, or until the lentils are very soft, adding more stock or water if needed.
- While the lentils cook, heat the olive oil in a frying pan over medium heat. Add the onion and celery, and sauté for ten minutes, or until soft.
- Add the cumin and sauté a few minutes more before adding to the lentils with the lemon juice. Remove from the heat.
- Allow the soup to cool a bit and remove the bay leaves. Purée the soup with a blender stick, thinning with the remaining stock if it seems too thick.
- Adjust the seasoning, stir through half the chopped coriander, and garnish with the rest.