Wednesday, 4 September 2013

Red Lentil, jalapeno and lime soup

Even though this soup appeared in the October edition of Olive Magazine, I felt that it had enough summery qualities to warrant making it this evening while the sun was still shining. I loved the flavour of the cumin seeds and I sliced some red chilli on top to give it more of a kick.

serves 2
olive oil
1 onion, chopped
2 jalapeno chillies chopped, (I used red chillies)
1 tsp of cumin seeds
1 carrot, peeled and grated
500ml of vegetable stock
400g tin of chopped tomatoes
3 tbsp red lentils
juice and zest of 1 lime
a dollop of natural yoghurt

Heat the oil in a heavy based saucepan and fry the onion, carrot and chilli until softened. Add the cumin seeds and cook for a minute before adding the stock, tomatoes, and lentils. Cook for 15-20 minutes until the lentils are soft, blitz briefly until you have a semi-smooth texture. Then add the lime juice and most of the zest. Add the natural yoghurt before serving and a nit more of the zest. 

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