Regardless of the fact that I’ve always loved lentils I’ve never cooked a red lentil soup before. Exceptionally easy and equally as delicious. I’ll certainly be cooking this once a week. Using 40g (1.41 oz) of fresh ginger might seem a lot. Once you’ve peeled and finely grated it you won’t be left with that amount. Especially as it’s the grated ginger, and any juice, underneath (or inside) your grater that is to be used. Any pulp left on top should be squeezed of its juice, into the saucepan, and the pulp discarded.
Red Lentil Soup, with freshly grated ginger
- oil, either rapeseed or olive
- 200g (7.05 oz) x onions, peeled and chopped
- 2 – 3 x garlic cloves, peeled and sliced
- ½ – 1 x level teaspoon red pepper flakes (Pul biber) or ¼ x tsp red chilli flakes – more to personal taste
- OR try using 1 x Birds Eye chilli
- ½ – 1 x teaspoon smoked paprika, start with less and add more to personal taste
- 40g (1.41 oz) x fresh ginger, peeled and finely grated – see notes above
- 200g (7.05 oz) x carrots, peeled and chopped
- 200g (7.05 oz) x potatoes, peeled and chopped into bite-sized pieces
- 1 x organic vegetable stock cube
- 500ml (1.05 pt US Liq) x water
- 1 x dried bay leaf, ripped
- 150g (5.29 oz) x red split lentils, rinsed thoroughly
- up to 500ml (1.05 pt US Liq) prepared vegetable stock, using 1 vegetable stock cube, to help thin the soup after liquidising
- both freshly ground sea salt and black pepper
Measurements within brackets above are approximate only.
- Put a large heavy-based saucepan on electric heat No 2 (out of 6), pour in enough oil to coat its base and then add the onions. Put a lid on, if you want, for the first 15 or so minutes, stirring through the occasional time. After the onions have started to take on a little colour remove the lid and add the garlic, reducing heat to No 1. Allow the garlic to cook through whilst preparing the other vegetables.
- When the onions and garlic have turned a little golden in colour sprinkle over the cayenne and paprika. If the mixture is too dry at any point then do add a little more oil. Allow the spices to infuse without scorching.
- Add the finely grated ginger and stir through. Take off heat if necessary as the ginger must not cook until crisp! On heat for several minutes, as long as you stir through occasionally, should be enough.
- Add the carrots and potatoes. Pour in the water, then add the stock cube and bay leaves. Up the heat to No 4 and bring to a boil. Reduce heat to No 2 and cover with a lid. According to my timing I cooked this for barely 5 minutes. It’s according to how chunky you’ve left your potatoes and carrots. The smaller the chunks the quicker this will cook.
- Add the lentils, stir through and replace the lid. In my case I only cooked them for barely 8 minutes before they were cooked sufficiently. On other heat sources this might take longer. Especially as it states on their pack that they need to be boiled for 10 then cooked for 25 minutes – cooked into mush! I would’ve thought.
- In a small saucepan pour in 300ml water and about 1/2 a vegetable stock cube. Put on heat No 2 and allow to dissolve.
- When the lentils are cooked take off heat and allow to cool slightly before liquidising. Remove the bay leaf! Pour in about half of the soup into your liquidiser when cool enough. Blitz on No 1 until fairly smooth. Remove the lid and pour in some of the prepared stock until you get the consistency you require. I prefer my soup less of a potage so I ended up using all of the stock.
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