Wednesday, 11 May 2011

Spicy lentil soup

2 carrots, red lentils, saffron, 4 red chillis, coconut milk, vegetable stock, sultanas, 2 oranges, coriander, cumin, 1 white onion, salt, butter, ginger  
1) Soak the lentils in cold, salted water for 8-10 hours, then strain, rinse and set aside.

2) Peel the carrots and ginger and finely dice along with half an onion and 4 chillis. Melt a knob of butter in a stock pot and add the diced vegetables.

3) As the butter sizzles, squeeze the juice of 2 oranges and stir through. Pour in a pint of vegetable stock and add the lentils.

4) Add saffron, cumin, salt and coriander to taste and stir through

5) Add a generous dash of coconut milk and simmer until the vegetables are soft. Pulse in a blender and serve with sultanas soaked in orange juice and a little orange zest. I also like to add dried chilli flakes for extra spice.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital