Friday, November 30, 2007
Warm Soup for Cold Days
I adore lentils and especially the red and yellow of them. It is so simple to do, and so tasty.
For extra taste I usually add madras curry and garnish with cheddar cheese.
That's how I cook lentils soup:
1 onion (medium)
a cup of cut carrots
250 gr of lentils (red or yellow)
1 coffee spoon of madras curry powder
4-5 cloves of garlic, tyme
about 1.75 l boiling water
red and yellow bell pepper slices
In a saucepan heat 1 tbsp vegetable oil and add the cut onion. Fry until golden and add the carrots, stirring occasionally. Then add the lentils, stir several times and pour on the boiling water. Add the bell pepper slices and leave to simmer for about 20-30 minutes until the lentils are cooked.
In the meantime add the colves of garlic, whole or finely cut, and thyme and fines herbes.
In another pan heat about 2 tbsp vegetable oil and add the curry powder and 1 coffee spoon of flour stirring energetically to prevent frmom burning. Remove from heat, and add the curry mixture to the soup. Leave on heat if needed, until the soup thickens.
Serve with cheddar cheese (or without) :)