Red Lentil, jalapeno and lime soup
Ingredients
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
Method
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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