Another warming soup. Adding the rice makes it very filling.
200g red lentils
1tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 tsp. chilli flakes
1 tsp. hot smoked paprika
4 red peppers, deseeded and diced.
1 litre of vegetable stock
1 tbsp sherry vinegar
1 tsp. caster sugar
200g cooked rice
4tbsp. natural yogurt
Horseradish sauce to taste (approx 2 tsp.)
- In a sieve, rinse the red lentils and then leave them to soak in a bowl of cold water. Set aside.
- In a large pan, heat the oil gently and fry the onion until it is soft.
- Add the garlic and chilli flakes and cook gently for 2 minutes.
- Add the smoked paprika, with a splash of water (to stop it burning) and cook gently for a further minute.
- Add the peppers to the pan and pop the lid on.
- Cook gently for 10 minutes until they begin to soften, stirring occasionally.
- Drain the lentils and add to the pan with the stock.
- Cover and bring to the boil and then simmer for 15 minutes until the lentils are soft.
- Remove a piece of pepper, cut into slithers, and set aside for garnish.
- Leave the soup to cool a little before blending in a food processor (or use a hand blender) until smooth.
- Reheat the soup and then add the vinegar and sugar.
- Add the cooked rice to the soup and simmer for 5 minutes to make sure that the rice is cooked through thoroughly.
- Mix the horseradish into the yogurt.
- Divide the soup between four bowls and swirl with the yogurt mixture. Top with slithers of pepper.
- Serve with crusty bread.