Lentil, red pepper and cumin soup

Lentil, red pepper and cumin soup

By
From
A Year In My Kitchen
Serves
4

This simple, honest, filling soup features my favourite pale lentils from Umbria in Italy. You could use Puy lentils if you like, or any other pulses you have to hand – adjusting the liquid and cooking time accordingly. I seem to serve the soup differently every time I make it – sometimes adding a handful of grated Parmesan and a spoonful of sage oil, or stirring a spoonful of tamari into each bowl.

Ingredients

Quantity Ingredient
1 red onion, peeled
1 leek, washed and trimmed
2 celery sticks
2 carrots, peeled
2 tablespoons olive oil
2 red peppers, halved, cored, deseeded and chopped
3 garlic cloves, peeled and chopped
1 teaspoon cumin seeds, roasted and ground
2 bay leaves
small bunch lemon thyme
200g castelluccio or puy lentils
1 litre see method for ingredients
or 1 litre water
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
good handful curly parsley leaves, very finely chopped
drizzle see method for ingredients, Lemon-infused Oil, optional

Method

  1. Dice the onion, leek, celery and carrots. Heat the olive oil in a large saucepan over a medium-low heat. Add the diced vegetables and sweat gently for 5 minutes, stirring frequently. Add the chopped peppers, garlic, cumin seeds, bay leaves and thyme and continue to sweat for another 5 minutes. By now, the onion, leek and celery should be translucent.
  2. Add the lentils, pour in the stock and bring to a simmer. Reduce the heat and cook, uncovered, for about 20 minutes or until the lentils are tender. Discard the herbs and taste for seasoning – it will most likely need a good pinch of salt and a generous grinding of pepper.
  3. Ladle the soup into warm bowls and scatter over lots of chopped parsley. Finish with a drizzle of lemony oil if you like.
Tags:
seasonal
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