Green Lentil Soup with Spiced Butter
|Extra virgin olive oil||2 Tablespoon|
|Onions||2 , chopped|
|Green lentils||6 Ounce, rinsed (175 Grams)|
|Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Ground turmeric||1⁄2 Teaspoon|
|Coriander leaves||3⁄4 Cup (12 tbs), roughly chopped (Small Handful)|
|For spiced butter|
|Lightly salted butter||2 Ounce, softened (50 Grams)|
|Garlic||1 Clove (5 gm), crushed (Large Clove)|
|Chopped fresh coriander||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Red chili||1 Teaspoon, deseeded and finely chopped|
Heat the oil in a saucepan.
Add the onions and cook for 3 minutes.
Add the bay leaves, lentils, vegetable stock and turmeric.
Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes or until the lentils are tender and turning mushy.
Meanwhile, make the spiced butter.
Beat the butter with the garlic, coriander, paprika, cumin seeds and chilli and transfer to a small serving dish.
Stir the coriander leaves into the soup, season to taste and serve with the spiced butter in a separate bowl for stirring into the soup.