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*Revised Recipe*

On a very recent trip to my gorgeous friends house, she served me up a delicious red lentil soup.  We didn’t really go into what was in it as I was oohing and aahing as it really hit the spot.  It also gave me the idea for this recipe!  This super simple, very healthy  lentil soup was a bit of a trial run for me as I was feeding two large teenage carnivores but I am pleased to say they too were oohing and aahing.  Success!!  Cheers Melly xx

For a vegan version, simply omit the butter and yoghurt.

Prep time:  20  Minutes              

Cooking time:  40  Minutes            

$  Low Budget

Serves 6

Olive oil for frying

20gm of butter

4 garlic cloves, finely diced

3cm piece of ginger, grated

2 brown onions, diced

6 large carrots, peeled and roughly chopped

2 tsp of cumin seeds

2 tsp of coriander seeds

1 tsp of chilli powder

1 tsp of turmeric

2 litres of vegetable stock

2 cups of dried red lentils, rinsed thoroughly

Juice of 1 lemon

2 tbs of chopped fresh coriander

Greek yoghurt, coriander leaves, toasted chopped pistachios and a drizzle of extra virgin olive oil to serve

To prepare the Lenitl Soup, heat a large pot on the stove top and add a good lug of oil and the butter.  When the butter has melted add the onions and fry until soft.  Add the ginger and garlic and fry for a further minute or so and then add the spices.  Toast them, stirring continuously to prevent sticking for approximately 30 seconds or until nice and fragrant.

Pop the carrots in and pour in the chicken stock and lentils.  Season with a good pinch of salt and pepper and stir to combine, rubbing the bottom of the pot to make sure all the spice magic is lifted from the bottom of the pot.  Pop a lid on,  bring to the boil and reduce the heat to a simmer.  Simmer for a good 30-40 minutes until the carrots and lentils are tender enough to blend.

Use a stick blender or food processor to blend the lentil soup to a nice thick consistency.  A few little lumps are good as it gives the soup a bit of texture.  Squeeze in the lemon juice,  stir to combine and have a taste.  Add a little more lemon juice or seasoning if needed and just before serving, stir through the chopped coriander.

To serve, ladle the lentil soup into nice big bowls and top with a generous dollop of yoghurt, coriander leaves and a drizzle of EVOO.  Serve with fresh crusty grain bread rolls…….may as well keep the healthy theme going!!

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