600g red lentils
3 medium onions
4 cloves garlic
3 litres vegetable stock
Juice and rind of 2 lemons
1 ½ teaspoon ground coriander seeds
1 ½ teaspoons ground cumin
1 ½ teaspoons black peppercorns
6 tablespoons olive oil or vegetable oil
3 medium onions
4 cloves garlic
3 litres vegetable stock
Juice and rind of 2 lemons
1 ½ teaspoon ground coriander seeds
1 ½ teaspoons ground cumin
1 ½ teaspoons black peppercorns
6 tablespoons olive oil or vegetable oil
DIRECTIONS
Peel the onion and chop in half. Slice finely. Peel and crush the garlic.
Heat the oil in a large pan and add the onion and garlic. Saute gently for 5 minutes, until softening.
Crush the peppercorns in a pestle and mortar (or grind coarsely in a pepper grinder).
Add the pepper, cumin and coriander to the pan and cook for a further 2 minutes.
Add the lentils, lemon juice, rind and vegetable stock. Cover and simmer gently for 35 to 40 minutes, until the lentils are soft.
Stir regularly, to stop the soup from sticking to the bottom of the pan. You might need to add more water, if it gets too thick.
Season with salt to taste. Serve with a swirl of cream and garnish with chopped flat leaf parsley.
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