Red-Hot Lentil Soup
3 tbsp/40g/l ? oz butter
1 large onion, chopped
1 clove garlic, chopped
1 slice fresh ginger root, unpeeled
1 slice lemon
1 1/8 cups/225g/8oz red lentils
7 cups/1.51/2 ? pts water
Salt pinch of paprika
1 green chilli, deseeded and chopped
Serve: 6
Heat 2 tbsp/25g/1 oz butter in a pan and add the onion, garlic, ginger and lemon. Sweat with the lid on over a low heat for 5 minutes.
Add the lentils and the water (small red lentils do not need to be presoaked) and season with salt and paprika. Cook for about 40 minutes until lentils have thickened the soup.
Heat the remaining butter in a pan and quickly fry the chilli. Serve the soup with chilli topping.
3 tbsp/40g/l ? oz butter
1 large onion, chopped
1 clove garlic, chopped
1 slice fresh ginger root, unpeeled
1 slice lemon
1 1/8 cups/225g/8oz red lentils
7 cups/1.51/2 ? pts water
Salt pinch of paprika
1 green chilli, deseeded and chopped
Serve: 6
Heat 2 tbsp/25g/1 oz butter in a pan and add the onion, garlic, ginger and lemon. Sweat with the lid on over a low heat for 5 minutes.
Add the lentils and the water (small red lentils do not need to be presoaked) and season with salt and paprika. Cook for about 40 minutes until lentils have thickened the soup.
Heat the remaining butter in a pan and quickly fry the chilli. Serve the soup with chilli topping.
