Red Lentil and Vegetable Soup (Middle Eastern)

This soup is a variation of red lentil and broccoli soup but with extra flavours, textures and colours. It is 100% vegetarian, delicious and scandalously healthy.

Ingredients

Basics

2 cups red lentils

3 cloves garlic

1 tbsp olive oil

Vegetable stock (about 500 cl)

2 cups coriander leaves (roughly chopped)

Harissa sauce.

Vegetables (all should be chopped or diced)

2 tomatoes

2 spring onions

1 carrot

6 asparagus sticks

1 green pepper

(You can experiment with other combinations of vegetables but this selection gives a good balance of flavours, textures and colours.)

Spices

2 tsp coriander seeds

2 tsp  cumin seeds

1 tsp black pepper seeds

1 stick cinamon

Method

1.     Wash the lentils and remove any stones

2.     Place the lentils in a pot with the vegetable stock and simmer for 40 minutes (stirring occasionally and adding more stock if needed)

3.     Dry roast the cumin, coriander and pepper seeds and then grind them into a paste with the garlic and one cup of coriander leaves (using a pestle and mortar). Then fry in olive oil for 1 - 2 minutes. Once golden, add to the lentils. Also add the tomatoes to the lentils and cook for another 5 minutes.

4.     At this point, to obtain a smoother texture you may blend some or all of the lentils.

5.     Add the cinnamon stick and the harder vegetables (carrot and asparagus) and cook for another 5 – 6 minutes.

6.     Add the softer vegetables (spring onion and green pepper) and cook for another 5 – 6 minutes

7.     Serve with the coriander on top and harrisa sauce on the side.

Serves 4 as a starter or 2 as a main course.