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Green Lentil Soup

Greek.Cookery's picture
Ingredients
  Green lentils 8 Ounce (225 Gram, 1 Cup)
  Olive oil 75 Milliliter
  Onions 3 , finely chopped
  Garlic 2 Clove (10 gm), thinly sliced
  Cumin seeds 2 Teaspoon, crushed
  Ground turmeric 1⁄4 Teaspoon
  Chicken stock/Vegetable stock 1 Pint (600 Milliliter, 2 1/2 Cups)
  Ground black pepper To Taste
  Roughly chopped coriander 30 Milliliter (2 Tablespoon, To Finish)
  Salt To Taste
Directions

1. Put the lentils in a saucepan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Drain.
2. Hear 30 ml / 2 tbsp of the oil in a pan and fry two of the onions with the garlic:, cumin and turmeric lor 3 minutes, stirring. Add the lentils, stock and 600 ml / 1 pint / 2 1/2 cups water. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.
3. Fry the third onion in the remaining oil until golden.
4. Use a potato masher to lightly mash the lentils and make the soup pulpy. Reheat gently and season with salt and pepper to taste. Four the soup into bowls. Stir the fresh coriander into the fried onion and scatter over the soup. Serve with warm bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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