Lemon, Lentil, and Ginger Soup
- Number of Servings: 1
Ingredients
SOUP BASE4 tbsp extra virgin olive oil4 carrots, peeled and sliced1 celery heart, trimmed and sliced2 red onions, peeled and chopped5cm knob of fresh ginger root, peeled and finely chopped6 garlic cloves, peeled and finely chopped225g red lentils225g yellow split peas2l vegetable stocksea salt, black pepperGARNISH2 tbsp extra virgin olive oil, plus extra for drizzling2 white onions, peeled, halved and sliced as finely as possible4 squeezes lemon juice
Heat the olive oil for the soup in a large saucepan over a medium-low heat, add the carrot, celery, red onion, ginger and garlic, and sweat, stirring occasionally, for about 20 minutes until soft and aromatic. Rinse the lentils and split peas in a sieve under the cold tap, add them to the pan and cook for 4-5 minutes, stirring occasionally. Pour in the vegetable stock, bring to the boil and simmer over a low heat for one hour, by which time the split peas should be nice and mushy.
While the soup is cooking, melt the two tablespoons of olive oil in a large frying pan over a very low heat. Add the white onions and cook for 40-50 minutes, stirring frequently, especially towards the end when they may catch and burn. They should finish upa deep, even gold. Transfer these to a bowl.
Liquidise the soup in batches with some salt and pepper – it should be very thick, the consistency of a thin purée. Ladle it into warmed soup bowls, squeeze a little lemon juice over each serving, then drizzle over some olive oil and finally strew with the caramelised onions.
Number of Servings: 1
Recipe submitted by SparkPeople user PESCETARIAN.
While the soup is cooking, melt the two tablespoons of olive oil in a large frying pan over a very low heat. Add the white onions and cook for 40-50 minutes, stirring frequently, especially towards the end when they may catch and burn. They should finish upa deep, even gold. Transfer these to a bowl.
Liquidise the soup in batches with some salt and pepper – it should be very thick, the consistency of a thin purée. Ladle it into warmed soup bowls, squeeze a little lemon juice over each serving, then drizzle over some olive oil and finally strew with the caramelised onions.
Number of Servings: 1
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
Member Reviews