Photography by Edward Pond
Food Styling by Christopher St. Onge
First published in Wish March 2006
Chef's Tip:
Never fill blender more than half way. Hold a tea towel over the lid of blender and pulse slowly initially. Then process on high until smooth. The heat and pressure can cause the hot liquid to explode.
Fall | Winter | Boiling | Beans and Lentils | Soups | All categories...
FOOD
Red Lentil Soup
Lentils are a source of protein and full of fibre and vitamin B, which helps boost the immune system.
Ingredients (Makes 10 cups)
| 2 | tablespoons vegetable oil |
| 1 | cup thinly sliced shallots |
| 1 | clove garlic, roughly chopped |
| 2 | tablespoons grated fresh ginger |
| 1 | recipe spice mixture (see below) |
| 1 | cup dried red lentils |
| 1/2 | cup dried apricots, roughly chopped |
| 1 | cup chopped plum tomatoes |
| 1 | Thai chili, chopped |
| 6 | cups stock (vegetable or chicken) or water |
| 1 | teaspoon mild curry paste |
| 1/2 | teaspoon salt |
| 1 | can low-fat coconut milk |
Instructions
- Heat oil in a large pot and add shallots, garlic and ginger. Cook for 2 minutes or until ingredients begin to brown.
- Add spice mixture and stir, cooking for a few more seconds. Add remaining ingredients, except coconut milk, and bring to a boil.
- Reduce heat and simmer for 20 minutes or until lentils are soft.
- Mix in coconut milk and remove from heat and cool slightly.
- Purée in a blender and strain through a sieve. Check consistency, and thin with additional stock or water if necessary. Garnish with crispy shallots for a textured finish.
Spice Mixture
INGREDIENTS| 1 | tablespoon whole cumin seeds |
| 1/2 | teaspoon black mustard seeds |
| 1/2 | teaspoon whole fennel seeds |
| 1/2 | teaspoon caraway seeds |
| 1/2 | teaspoon whole cloves |
| 1/2 | teaspoon cardamom seeds |
| 1/2 | teaspoon chili flakes |
| 1 | tablespoon whole coriander seeds |
| 1 | teaspoon ground turmeric |
| 1 | pinch saffron |
INSTRUCTIONS
- In a skillet over medium heat, dry-toast all spices, excluding saffron, until fragrant. Cool.
- Grind spices with saffron in a spice grinder or pound to a powder with mortar and pestle.
Nutritional information
Nutrients per cup: 181 calories, 7 g fat, 7 g protein, 24 g carbohydrates, 4 g fibre. Excellent source of folate.
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