Green Lentil Soup with Spiced Butter Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Bay leaves | 2 | |
| Lentils | 175 Gram, rinsed | |
| Vegetable stock | 1 Liter | |
| Turmeric | 1/2 Teaspoon | |
| Small handful of coriander leaves, roughly chopped | ||
| Salted butter | 50 Gram, softened (SPICED BUTTER:) | |
| Garlic | 1 Clove (5gm), crushed (SPICED BUTTER:) | |
| Coriander | 2 Tablespoon, chopped (SPICED BUTTER:) | |
| Paprika | 1 Teaspoon (SPICED BUTTER:) | |
| Cumin seeds | 1 Teaspoon (SPICED BUTTER:) | |
| 1 red chilli, deseeded and finely chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil in a saucepan.
Add the onions and cook for 3 minutes.
Add the bay leaves, lentils, vegetable stock and turmeric.
Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes or until the lentils are tender and turning mushy.
Meanwhile, make the spiced butter.
Beat the butter with the garlic, coriander, paprika, cumin seeds and chilli and transfer to a small serving dish.
Stir the coriander leaves into the soup, season to taste and serve with the spiced butter in a separate bowl for stirring into the soup.
Add the onions and cook for 3 minutes.
Add the bay leaves, lentils, vegetable stock and turmeric.
Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes or until the lentils are tender and turning mushy.
Meanwhile, make the spiced butter.
Beat the butter with the garlic, coriander, paprika, cumin seeds and chilli and transfer to a small serving dish.
Stir the coriander leaves into the soup, season to taste and serve with the spiced butter in a separate bowl for stirring into the soup.
Chef
