Lentil and chilli soup

Lentil and chilli soup

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

There is nothing better than a comforting lentil soup – perfect for weekdays. Add a dollop of yoghurt and some chopped flat-leaf parsley when serving.

Ingredients

Quantity Ingredient
200g green lentils
2 tablespoons olive oil
1 large onion, chopped
1 fresh red chilli, deseeded and thinly sliced
or 1-2 teaspoons Roberto’s indispensable ají
1 red capsicum, deseeded and thinly sliced
3 medium potatoes, cubed
1 litre chicken or vegetable stock
400g tinned whole tomatoes
sea salt, to taste
1 garlic clove, crushed
2 teaspoons honey
1/2-1 teaspoon ground cumin
or 1/2-1 teaspoon sweet paprika
fresh flat-leaf parsley, chopped, to serve

Method

  1. Soak the lentils in cold water for 1-2 hours. Drain and rinse the lentils in a colander and then set aside.
  2. Gently heat the olive oil in a saucepan and sauté the onion, chilli and capsicum for a few minutes over medium heat. Add the cumin, potatoes, stock, tomatoes and drained lentils. Cover and cook for about 30 minutes, seasoning with salt towards the end. Flavour with the garlic and honey, then scatter with the parsley and serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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