After eating stodgy comfort food I’m craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London.
I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.
I will post the Egyptian lentil soup soon along with the recipe for the Algerian bread Kesra pictured.
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
3 garlic cloves, crushed
3 tomatoes, chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
150g green lentils
2 pints vegetable stock
Bunch of coriander, chopped
Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.