Tuesday, 10 July 2012

Spicy Lentil and Peanut Butter Soup

'Warming Soups' should not really be the order of the day at this time of year but as we appear to have broken the sky, melted a load of ice cap and shoulder-barged the Atlantic Jet Stream off course, hearty soups are here! This one is a proper keeper... I was thinking of doing a big batch of lentil soup, then saw the peanut butter standing there and bingo, in it went.


1 tbsp vegetable oil
1 small onion, finely chopped
1 small red pepper, finely chopped
3 cloves garlic, mashed up
2 tsp root ginger, similarly mashed
3 dried chillies, crushed up into small chunks
3 tbsp fresh coriander, chopped
1 tbsp crunchy peanut butter
3 tsp soy sauce
1 litre vegetable bouillon or stock
250g red lentils


In a large saucepan fry the onion for a minute or so, and then add the red pepper. Fry for a couple of minutes further and then add the garlic and ginger. Give this just under a minute to release its flavour and then add the coriander, peanut butter and soy sauce. Cook through for a couple of minutes and then add the bouillon or stock, and the red lentils. Simmer gently for 15-20 minutes and then serve with a big dollop of fresh coriander on top. Yum.

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