Lentil Soup
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time:
Cooking time:
Ingredients Needed
- 3 tablespoons oil
- 1 yellow onion (around 200g/7ozs), peeled and diced
- 3 cloves garlic, peeled and diced
- 2 carrots (around 300g/10.6ozs), chopped
- 1 medium (around 100g/3.5oz) potato, peeled and diced
- 2 teaspoons Aleppo pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 70g/2.5ozs tomato paste
- 1.5 litres/6 cups/3.2pints chicken or vegetable broth
- 1 cup/190g/6.7ozs red or yellow lentils, rinsed well
- 1 lemon
- 1 tablespoon chives
- 20g/0.7oz melted butter and 1/2 teaspoon Aleppo pepper to serve
Step-By-Step Cooking Instructions
Step 1: Cook the Vegetables and Spices
Heat a large pot on medium heat and add the oil and sauté the onions for 5 minutes until they smell sweet. Add the garlic, carrot and potato and then add the Aleppo pepper, cumin and ground coriander seeds. Fry for a couple of minutes (add some oil if needed). Add tomato paste, broth and lentils and bring to a boil. Simmer for 20 minutes or until lentils and vegetables are soft.
Step 2: Blend and Serve
Using an immersion blender, blend everything until you get a silky, smooth texture. To serve, mix melted butter and Aleppo pepper and drizzle on top along with chives. Serve with lemon.