Wednesday, 5 March 2014
Red Lentil, Jalapeno and Lime Soup
I was a bit apprehensive about this soup as i don't usually like beans and pulses, i was worried it would have a really grainy texture.
I couldn't have been more wrong, it was smooth and creamy!
You have a bite from the jalapenos and a zing from the lime, that makes you just keep on eating it, i had to go back for more!!
It is syn free on extra easy, and the pot i made served 6.
1 large onion chopped
2 carrots chopped
2 green chillies deseeded
1 inch ginger
1 tsp cumin seeds
4 tbsp red lentils
750ml vegetable stock
salt and pepper
zest and juice of 1 lime
handful coriander leaves
6 tbsp fat free yogurt
In a blender blitz the chilli and ginger.
In a large pan sprayed with frylight, fry the onions and carrots until soft. Add the ginger and chillies and fry for 1 minute, add the cumin seeds and lentils, stir together then pour in the passata and stock, season to taste, then bring to a boil and simmer over a low heat for about 45 minutes, and the lentils and carrots are soft.
Using either a stick blender or a normal blender, blend the soup until it is smooth, return to the heat and warm through, take off the heat and stir in the lime juice and zest.
Serve up with a dollop of yogurt and a sprinkling of chopped coriander.