The sweetness of carrots marries well with lentils and lemon, and the soup comes out a very pretty orange colour. This recipe is intended for a starter – main course lentil soup is generally thicker than this.
Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.
Serves
4 as a starter
Ingredients
1
large onion
1
tbsp olive oil
1
tsp crushed coriander seeds
3
carrots
3/4
cup split lentils
4
cups water/stock
2
tbsp lemon juice
salt
and pepper
Method:
- Dice the onion.
- Heat the olive oil in a large saucepan and add the onion. Cover and cook over a low heat for 5 minutes.
- Meanwhile, dice the carrots, scraping them if necessary. Add the coriander and cook for a further minute, then add the carrots and lentils and stir well.
- Pour in the water and bring to the boil, stirring occasionally. Cover, lower the heat and cook for 25 minutes, by which time the lentils should have disintegrated and the carrots should be completely softened. Give them a little longer, if necessary.
- Take off the heat and mash into a purée, using a potato masher or a stick blender. Add the lemon juice and season to taste. Add a little more lemon if you prefer it to be slightly sharper.
- Reheat before serving.
- A tbsp of tomato purée makes a pleasant change.
- Add a swirl of cream to each bowl.
- Use lime or orange juice instead of the lemon.
- Garnish with some twists of the appropriate peel.
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