Recipe Challenge Judge
Red lentils are particularly suitable for soups to which they give a creamy texture and their cooking is quite quick.
There is no need to soak them, just a quick rinse before cooking.
Hearty and low fat, we have flavored this red lentil soup with a Mediterranean touch by using sage, definitely a very nice boost.
Serves 2, Preparation time 15 mins, Cooking time 20-25 mins
- 100 g red lentils, rinsed
- 1 vegetable stock cube, crumbled or 1 tbsp vegetable granular stock
- 1 lt boiling water
- Onion, 1
- Carrot, 1
- Celery, 1
- 2 garlic cloves, peeled and sliced
- Fresh sage Leaves, 4-5
- Salt and black pepper, to taste
- EVOO – Extra Virgin Olive oil, 2 tbsp
Chop carrot, celery, onion and sage together.
In a saucepan heat a couple of tablespoons of Evoo, add garlic and garlic, let it brown and then add the chopped carrot, celery and onion and sage.
Brown everything together for a further 1 – 2 minutes until all the aromas are released.
Add red lentils and cook all together for a minute, now add the boiling water or add the granulated stock along with it.
Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
Add more hot water if necessary, add black pepper, stir and serve.