Vegan Lentil Soup W Lemon and Garlic |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from The Ultimate Book of Vegan Cooking . Just use one lemon if you prefer a milder lemony taste to your soup Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
3 stalks celery, chopped |
2 carrots, sliced |
4 garlic cloves, chopped |
1 large potato, peeled and diced |
250 g red lentils, rinsed and picked over (9 oz /1 large generous cup) |
1 liter vegetable stock (4 cups, check gluten-free if required) |
3 bay leaves |
2 lemons, halved |
3/4 teaspoon ground cumin |
1/4 teaspoon tabasco sauce (more if preferred) or 1/4 teaspoon a pinch cayenne pepper |
ground black pepper, to taste |
8 thin lemon slices (to garnish) |
flat-leaf parsley, roughly chopped for garnish |
Directions:
1. Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
2. Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
3. Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
4. Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
5. Remove the bay leaves.
6. Squeeze the juice from the remaining lemons, then stir into the soup.
7. Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
8. Transfer the blended soup back to the pan.
9. Stir in the cumin, tobasco or cayenne and season to taste.
10. Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.
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