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Curried Lentil Soup with Cucumber Raita

CURRIED LENTIL SOUP WITH

CUCUMBER RAITA

 

Serves 4

Preparation Time: 20 mins

Cooking Time: 30 - 40 mins

 

Ingredients

 

4 tbs olive oil

A large knob of unsalted butter

4 carrots, peeled and finely sliced

A whole celery, trimmed to remove ends and leaves, then finely sliced

2 leeks, trimmed and finely sliced

1 tsp Garam Masala

6 fat garlic cloves, peeled and finely chopped

500g (18 oz) red lentils, rinsed

3 tbs lemon juice or lime juice

1.8 litres chicken or vegetable stock

Sea sald

Freshly ground black pepper

 

To garnish

Thick natural yoghurt or cucumber raita (or you can use ready made Tzaziki)

Dust with powdered Cumin

 

 

AND THIS IS WHAT YOU DO……

 

1. Heat the butter and oil in a large saucepan.

 

2. Add the carrots, celery and leeks, stir well and replace lid and leave to steam and cook gently for about 15 minutes.

 

3. Add teh Garam Masala and cloves, stir well and cook for a minute or two.

 

4.  Add the lentils and the stock, stir thoroughly, replace lid and allow to simmer for at least 30 minutes or until cooked until soft.

 

5.  Purée in batches or use a hand held blender until smooth.

 

6.  Adjust seasoning to taste and add the juice of either a lemon or lime and stir thoroughly.   If the soup is too thick, you can add a little more stock.

 

7.  Serves with Raita.

 

*********************

 

CUCUMBER RAITA

 

Serves 6-8

Preparation time: 10 mins

 

Ingredients:

 

1 small tub of thick natural yoghurt

2 cloves of garlic, peeled and crushed

Small handful of fresh mint, finely chopped

Half a cucumber, peeled and cut into tiny cubes

 

AND THIS IS WHAT YOU DO… 
 

1.  Scoop the contents of the yoghurt into a glass bowl.

 

2.  Mix in the crushed garlic and chopped mint.

 

3.  Finally, fold in the tiny cubes of cucumber and put into a serving bowl.

 

 

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