Red Lentil Soup

It’s winter time and what better on a cold cold night than a steaming bowl of soup!

RED LENTIL SOUP

3 tablespoons olive oil
1 onion, finely diced
1 tablespoon fresh grated ginger
Cracked black pepper
2 carrots, peeled and grated
1 cup red lentils
1 litre vegetable stock
2 red onions, finely sliced
1 bunch (90 grams) coriander

Method
Put 1 tablespoon olive oil in a saucepan and add diced onion, ginger and pepper. Cook over a medium heat until the onion is soft. Add the carrot, lentils and stock, and bring to the boil. Reduce to a gentle simmer. Cook for 30 minutes.

Meanwhile, heat the remaining oil in a frying pan over medium heat and add red onion. Wash coriander, and finely chop coriander, including roots, setting aside the top leafy bits for the garnish. Add the chopped coriander roots and stems to the red onion in fry pan and continue to cook, until the onion has caramelized.

To serve, ladle the soup into four soup bowls, garnish with a sprinkling of coriander leaves, then top with a spoonful of the caramelized onion. Yummy!

From Marie Claire – Kitchen