Lentil & lemon soup
1st February 2013
1 tbsp olive oil
250g onions, chopped
4 garlic cloves, chopped
250g red lentils, rinses
1.2 litres chicken or vegetable stock
1 tsp ground cumin
1 tsp ground coriander
Juice of half a lemon
Sea salt and ground black pepper
- Heat the oil in a pan and add the onions and garlic. Cook over a low heat for 10 minutes or until soft.
- Add the lentils and cook for a further 2 minutes. Add the stock and bring to the boil, reduce the heat and simmer for 30-45 minutes, or until the lentils are almost soft.
- Dry fry the spices in a frying pan over a high heat for 1-2 minutes or until they release their aroma, then add to the soup.
- Bring the soup back to the boil and then add the lemon juice, then summer for 5 minutes. Season lightly.