Green Lentil Soup (SB)

By hmp13

Ingredients

• 1 1/3 cups green lentils
• 5 tablespoons olive oil
• 3 onions, minced
• 2 garlic cloves, finely sliced
• 2 teaspoons cumin seeds, crushed
• 1/4 teaspoon ground turmeric
• 2 1/2 cups vegetable stock
• 2 1/2 cups water
• Salt and pepper
• 2 tablespoons roughly chopped fresh cilantro, to garnish

Preparation

Step 1

Put the lentils in a saucepan and cover with cold water. Bring to boil and boil rapidly for 10 minutes; drain.

Heat 2 tablespoons of the oil in a pan. Add 2 of the onions, the garlic, cumin and turmeric and fry for 3 minutes, stirring. Add the lentils, stock and water and bring to a boil. Lower the heat, cover and simmer for 30 minutes until the lentils are soft.

Heat the remaining oil. Add the third onion and fry until golden brown, stirring frequently.

Use a potato masher to lightly mash the lentils and make the soup pulpy in texture. Reheat slowly and season with salt and pepper to taste.

Pour the soup into bowls. Stir some fresh cilantro in with the fried onion and scatter the rest over the soup as a garnish.