Red lentil soup

Over the years I have provided many soup recipes. You may recall during the Covid lock down an entire newsletter was dedicated to soups! A comforting, homely cooking ritual.

This lentil soup recipe is surprisingly easy, not a great deal of ingredients, but it is delicious! Originally published in the New York Times, I have adjusted it slightly with the addition of fresh ginger and ground coriander … but you can of course personalize it yourself, and I would be most grateful to receive your adjusted recipe!

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 cm piece ginger root, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 litre vegetable stock
1 cup red lentils, rinsed
1 carrot, finely diced
Juice ½ lemon
½ bunch coriander, chopped

Method

Heat olive oil in large saucepan, add garlic, ginger, carrot and onion, Sauté until golden, about 3–4 minutes.

Add ground cumin, and ground coriander, salt and pepper. Stir 2 minutes.

Add vegetable stock, lentils. Bring to the boil and simmer, partly covered and turn heat to medium-low heat. Simmer until lentils are soft 15–20 minutes.

Purée half the soup in a food processor, then add back to saucepan. The soup should be chunky.

Reheat, if necessary, stir in lemon juice and chopped coriander.

Serve soup drizzled with olive oil.