Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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2 garlic cloves, crushed
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1 tablespoon ground coriander
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2 teaspoons ground cumin
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1 teaspoon paprika
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1 1/2 liters vegetable stock
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4 tablespoons olive oil
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1/2 garlic clove, crushed with
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1 pinch sea salt
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1 teaspoon lemon juice
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25 g fresh coriander, roughly chopped
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1 large carrot, diced
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175 g red lentils, well rinsed
Instructions
- Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
- Cover and sweat for 10 mins shaking the pan occasionally.
- Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
- Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
- Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
- Reheat and serve with a swirl of the coriander oil on top.