Green Lentil Soup With Spiced Butter
|Olive oil||2 Tablespoon|
|Onions||2 , chopped|
|Green lentils||6 Ounce, drained, rinsed (175 Gram)|
|Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Ground turmeric||1⁄2 Teaspoon|
|Fresh coriander leaves||1⁄4 Cup (4 tbs), roughly chopped (Small Handful)|
|Spiced butter||1 Tablespoon|
|Lightly salted butter||2 Ounce, softened (50 Gram)|
|Garlic clove||1 Large, crushed|
|Chopped fresh coriander||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Red chili||1 , deseeded and finely chopped|
1. Heat the oil in a large saucepan, add the onions and cook for 3 minutes. Add the bay leaves, lentils, stock and turmeric. Bring to the boil, then lower the heat, cover and simmer for 20 minutes, or until the lentils are tender and turning mushy.
2. Meanwhile, to make the spiced butter, beat the butter with the garlic, coriander, paprika, cumin and chilli and transfer the mixture to a small serving dish.
3. Stir the coriander leaves into the soup, season to taste with salt and pepper and serve in warmed soup bowls with the spiced butter in a separate bowl for stirring into the soup.