Sunday, March 28, 2010
#53 Lemon Thyme Lentils Soup with Coriander Oil
Lemon thyme and coriander work very well to create a slight citrus scent to accompany the mix of red and green lentils.
100 gr split red lentils
100 gr green lentils
1 onion chopped
5 cloves garlic -crushed
1 tsp ground coriander
2 tsp ground cumin
1 tsp paprika
1/4 tsp turmeric
7-10 springs fresh or dried lemon thyme
1.4 l vegetable stock
for the coriander oil:
one bunch fresh coriander leaves washed and finely shredded or blended in a food processor.
2 clove of garlic
1/2 green chilli - shredded
juice of 1 lemon
Make the coriander oil the day before. Cover the coriander leaves with enough olive oil. Add the garlic and chilli. Mix well, add the lemon juice, mix again and set aside at a cool place overnight.
For the soup:
Wash the lentils well.
In a saucepan heat the oil, add the garlic and onion, stir and steam for 2 minutes, add the ground coriander, cumin, paprika and turmeric, stirring permanently for more 2 minutes. Then add the lentils and cover with the boiling vegetable stock.
Cover and simmer for 15 minutes. Put the lemon thyme springs and simmer for more 15 minutes.
Serve with a drizzling of coriander oil.