spicy lentil and carrot soup
How to make spicy lentil and carrot soup recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons sunflower oil
1 garlic clove, finely chopped
1 teaspoon grated fresh root ginger
1 red chilli, finely chopped
1 onion, finely chopped
1 tablespoon sweet smoked paprika, plus extra to garnish
700 g (1½ lb) carrots, peeled and finely chopped
150 g (5 oz) red split lentils, rinsed and drained
150 ml (¼ pint) single cream
1 litre (1¾ pints) hot vegetable stock
100 ml (3½ fl oz) crème fraîche
small handful of chopped fresh coriander leaves
salt and pepper
Caramelized onions
1 tablespoon butter
1 tablespoon olive oil
1 onion, thinly sliced
Method:
Heat the sunflower oil in a heavy-based saucepan, add the garlic, ginger, red chilli, onion and smoked paprika and cook, stirring, over a medium-high heat for 1–2 minutes. Add the carrots, lentils, cream and stock and bring to the boil, then reduce the heat to medium and simmer, uncovered, for 15–20 minutes.
Meanwhile, to make the caramelized onions, heat the butter and olive oil in a frying pan, add the onion and cook over a low heat for 12–15 minutes or until caramelized and golden brown. Drain on kitchen paper and keep warm.
Using an electric stick blender or food processor, blend the lentil mixture in the pan until smooth, then season well.
Ladle into bowls, add a dollop of crème fraiche and scatter with chopped coriander leaves and the caramelized onions. Sprinkle with a little smoked paprika before serving.
For spicy lentil & carrot salad, put 2 rinsed and drained 400 g (12 oz) cans green lentils, 2 peeled and coarsely grated carrots, 1 finely chopped red chilli, 4 sliced spring onions and a large handful of chopped fresh coriander leaves in a salad bowl.
Pour 150 ml (¼ pint) shopbought fresh French salad dressing over the salad and add 1 teaspoon sweet smoked paprika. Season, toss to mix and serve. Total cooking time 10 minutes.
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| spicy lentil and carrot soup |
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