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Red Lentil Soup
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Red Lentil Soup
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Red Lentil Soup
FROM CHEF DALE MACKAY
Ingredients
| CO-OP GOLD PURE Extra Virgin Olive Oil | ||
| 1 | onion, diced | |
| 3 | cloves garlic, crushed | |
| 1 | thumb ginger, peeled and chopped finely | |
| 1 | stock celery | |
| ½ | teaspoon fennel seed | |
| 2 | cups CO-OP GOLD PURE Red Lentils | |
| 2 | slices of lemon peel | |
| 1 | tablespoon smoked paprika | |
| 8 ½ | cups water |
Directions
Warm a splash of olive oil in a large pot over medium heat. Add onion, garlic and ginger and sweat until translucent. When onions have softened add remaining ingredients except water and stir to combine. Coat with smoked paprika and lightly toast in pot. When the mixture is quite fragrant add water. Reduce heat to a simmer and cook for 20-30 minutes or until the lentils are falling apart. Puree the soup with a hand blender. If required, add water until the right consistency is achieved.
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