This delicious soup is just as creamy as pumpkin but not as heavy. This recipe makes 4-5 servings.
2 tablespoons of olive oil
1 large onion, chopped
2 celery sticks, chopped
2 potatoes, diced
6 carrots, sliced
1 teaspoon of paprika (I used smoked)
2 teaspoons of cumin
1 teaspoon of ground coriander
½ teaspoon of chili powder (optional)
175g of red lentils, rinsed
1.5 litres of vegetable stock
2 bay leaves
Salt and pepper, to taste
2 tablespoons of chopped fresh coriander, to garnish
1. Prewash the lentils to remove any debris.
2. Heat the oil in a large saucepan over a medium-low heat.
3. Add the onion and fry for 4-5 minutes until starting to turn brown.
4. Add the celery, potatoes and carrots and cook for 2-3 minutes.
5. Add the cumin, ground coriander and paprika. Stir to coat the spices.
6. Stir in the lentils stock and bay leaves.
7. Bring to the boil, then reduce the heat and simmer over a low heat, stirring occasionally to prevent the lentils from sticking. Remove from heat when the lentils are tender.
8. Remove the bay leaves. Transfer to a food processor or blend with a hand blender until the soup is thick and smooth.
9. Return to the saucepan and reheat.
10. To serve, season with salt, pepper and coriander.
SOURCE: Vegematarian original