Lentil Soup Recipe Ottolenghi
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Stir the red curry paste into the onion cook for a minute add the lemongrass lime leaves red lentils and water and bring up to a boil.
Lentil soup recipe ottolenghi. Turn down the heat to medium and simmer for 20 25 minutes until the lentils are nearly. On a medium heat heat oil and fry the onion stirring frequently until soft and caramelised. Add the salt and pepper.
Reduce the heat to low and simmer for 15 minutes until. Meanwhile make the salsa. Add the lentils and stir through then add the tomatoes coriander and 1000ml water salt and pepper.
Bring to a boil turn the heat to low and simmer for 15 minutes until the lentils are completely soft. Turn down the heat to medium and simmer for 30 minutes until the lentils are cooked. Reheat the soup and simmer gently for 5 minutes.
Put the lentils in a medium saucepan cover with plenty of cold lightly salted water and bring to a boil. Add the lemongrass lime leaves red lentils and 3 cups of water i used 2 cups water and 1 cup chicken broth. Bring to a boil turn down to a simmer and leave to bubble away for 45 minutes until the lentils are soft and the soup has thickened.
Put the oil or butter and two tablespoons of oil in a large cast iron saucepan on a medium high heat. Fry the onion in a soup pan until the onion changes to a golden colour. Add the curry poweder chilli flakes garlic and ginger and continue to fry for 2 minutes stirring continuously.
Turn off the heat stir in the lemon juice and chard leaves and leave to cook in the residual heat for two or three minutes until wilted. While the soup is cooking bring a small pan of water to a boil and throw in the sugar snap peas. Put the caraway and oil in a small.
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