About this recipe:This lentil soup is a little different than the average lentil soup. It's seasoned with lemon juice and fresh coriander leaves, just before serving. It's delicious and very hearty. The perfect soup for the winter months.
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 tablespoon tomato puree
1 teaspoon ground cumin
1/4 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chilli powder or to taste
900ml chicken stock
190g red lentils
1 large carrot, diced
2 tablespoons lemon juice or to taste
3 tablespoons chopped fresh coriander
4 teaspoons extra-virgin olive oil for drizzling
1 pinch chilli powder
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Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic and cook until the onion has turned golden brown, about 5 minutes.
Stir in the tomato puree, cumin, sea salt, black pepper and 1/8 teaspoon of chilli powder. Cook and stir 2 minutes more until the spices are fragrant.
Stir in the chicken stock, lentils and carrot. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until the lentils are soft, about 30 minutes.
Pour half of the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree.
Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
Stir in the lemon juice and coriander, then season to taste with salt. Drizzle with olive oil and a sprinkle of chilli powder to serve.