Lentil Soup With Red Wine Recipe
Ingredients
| Red lentils | 1/2 Pound | |
| Vegetable oil | 3 Fluid Ounce | |
| Large onion-1-chopped | ||
| Carrots-2-peeled and sliced | ||
| Garlic-1 clove-crushed | ||
| Cumin, coriander, turmeric, paprika, thyme, basil and celery seed-A large pinch of each | ||
| Sea salt | 1 To taste | |
| Tomato puree | 2 Ounce | |
| Red wine | 4 Fluid Ounce | |
| Water | 3 Pint | |
| Field mushrooms-3 large-cleaned and chopped | ||
| Yeast | 1 Teaspoon | |
| Raw cane sugar-1 teaspoon | ||
Directions
GETTING READY
1. Soak the lentils for one hour in plenty of water
2. Drain and rinse
MAKING
3. In a large pan, heat the oil
4. Add the onion, carrot, and garlic and sauté without browning
5. Sprinkle the spices on to the vegetables in the pan
6. Cook gently for a few seconds to develop the flavors
7. Add in the tomato puree and red wine
8. Boil the mix for four minutes
9. Add the water, lentils, mushrooms and yeast extract.
10. Boil for 40 minutes
11. Tip the soup into the blender bowl
12. Liquidize the soup to a thin puree
13. Check the seasoning
14. Adjust the acidity of the soup with sugar.
SERVING
15. Serve with croutons of fried wholemeal bread.
1. Soak the lentils for one hour in plenty of water
2. Drain and rinse
MAKING
3. In a large pan, heat the oil
4. Add the onion, carrot, and garlic and sauté without browning
5. Sprinkle the spices on to the vegetables in the pan
6. Cook gently for a few seconds to develop the flavors
7. Add in the tomato puree and red wine
8. Boil the mix for four minutes
9. Add the water, lentils, mushrooms and yeast extract.
10. Boil for 40 minutes
11. Tip the soup into the blender bowl
12. Liquidize the soup to a thin puree
13. Check the seasoning
14. Adjust the acidity of the soup with sugar.
SERVING
15. Serve with croutons of fried wholemeal bread.
Chef
