I always seem to be making and photographing soup. I love it. It’s a great way to get lots of nutrients and now that it’s finally turned cold here in England, it makes the perfect lunch, and this recipe is no exception. Not only does it taste great, it has a really interesting texture. I’m not sure how authentic it is; as I’m never been to the Caribbean, but I can always dream! Continue reading “Soup- again?”
This is based on a recipe I’d torn out of a magazine ages ago. I thought it looked unusual and if I’m totally honest I really liked the photograph!
It was enjoyable to make, particularly as I love lentils and I thought that the ingredients made a really great combination, and the kitchen smelt great while it was cooking it.
It would be perfect for a vegetarian dinner party or could be served as part of a party buffet if you increase the quantity of the ingredients, or as a side dish, or for lunch………
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.