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*Table of Contents*
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h1. Ingredients

* 4 cups red lentils
* 2 Tblspn olive oil
* 2 carrots, diced finely
* 1 onion, diced finely
* 2 cloves garlic, chopped finely
* 1 tspn paprika
* 1 tspn cumin
* 1.5 tspn sweet paprika
* 1 tsp. tumeric shopping list
* 1 Tblspn tomato paste (or use home-made tomato paste)
* 8 cups vegetable stock or chicken stock
* finely grated rind of half a lemon
* sea salt and freshly ground pepper
* thick thick yoghurt (or use Greek yoghurt, creme fraiche, cream or feta) shopping list herbs of choice, chopped finely

h1. The Fun Part

# Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.
# Add the paprika, sweet paprika and cumin,
# continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.
# Stir in the tomato paste and cook for another minute or two.
# Add the lentils and stock and bring to the boil.
# Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.
# Stir from time to time.
# Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.
# Serve the soup with feta cubes or a large dollop of thick thick yoghurt.

h1. Notes


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