May 16, 2011

Red lentil and carrot soup

Red lentil soup

It's almost winter here in New Zealand - time for hearty, filling and comforting food. This healthy and low fat soup is perfect for a cold winter's evening. For vegan version replace butter with olive oil.

Ingredients (Serves 4-5)
50g/2oz unsalted butter (olive oil for vegan version)
1½ tbsp grated fresh ginger
¼ tsp each ground allspice, ground cumin, and chilli powder
½ tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
3 carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock or water
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander

Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.

Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.

Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.
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