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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesSpicy Lentil Soup
Ingredients
Serves: 4
15 Gram Butter ( 1/2 oz) 1 Onion, chopped 1 Clove Garlic, crushed 1 Teaspoon Ground ginger 2 Teaspoon Ground cumin 1 Green pepper, seeded and chopped 1 Red pepper, seeded and chopped 1 Bay leaf 175 Gram Split red lentils (6 oz) 600 ml Vegetable stock (1 pint) 450 ml Milk Fresh coriander leaves, to garnish Method
Melt the butter in a non-stick saucepan, add the onion and cook until soft.
Add the garlic and spices, fry for 1 minute, stirring. Stir in the peppers, bay leaf, lentils and stock. Bring to the boil, cover and simmer for 15 minutes, or until the lentils are cooked. Remove and discard the bay leaf. Stir in the milk and reheat without boiling. Garnish with a sprig of coriander and serve with pitta bread.
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