Thursday, 12 July 2012

Lentil, Lemon and Yoghurt Soup

It's soup weather again, and this recipe is so quick and easy to make. All you need are some pantry staples and you're away. As a variation, you can stir through a handful of roughly chopped English spinach at the conclusion of the cooking time.

1 onion, peeled and halved
20g olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
260g red lentils, rinsed
1000g water
1 tablespoon organic vegetable stock concentrate
1 tablespoon finely grated lemon rind
sea salt and cracked black pepper

  1. Place onion into TM bowl and chop for 4 seconds/speed 5.  Scrape down bowl.
  2. Add the oil, cumin and ground coriander and saute for 5 minutes/100 degrees/speed 1 MC off.
  3. Add the lentils, water, stock concentrate and lemon rind and cook for 18 minutes/100 degrees/speed 1 or until lentils are soft.
  4. To serve, stir through salt and pepper and ladle into bowls. Combine 1 cup of thick plain yoghurt with 2 tablespoons of fresh coriander and spoon on top if desired.

Serves 4

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