You are here:

Lentil soup

Gioconda Scott from Gioconda Scott's Paradise Kitchen
For a hearty warming dish try Gioconda Scott's recipe for a traditional, gutsily flavoured Spanish lentil soup

Lentil soup

Method

1. Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.

2. Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.

3. Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.

4. Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.

5. Mix in the sherry and serve.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 50 min

Ingredients
500g brown lentils
1.4 ltr chicken or beef stock or water
2 Bay leaves
A small bunch of finely chopped parsley
salt and fresh ground black pepper
2 tbsp Olive oil
1 medium onion, chopped
1 head of garlic, chopped
2 Carrots, finely chopped
1 small tomato, chopped
Half a red pepper, chopped
2 tsp sweet paprika
1 tbsp ground cumin
50g rice
50ml Manzanilla sherry