Gastronomixs

Red lentil soup

A delicious soup that you can make variations of as you please. It can also be used as a basis for another preparation.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Makes 1.5 litres.

Red lentil soup

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Ingredients

1

clove

garlic, finely chopped

1

 

shallot, finely chopped

1

 

sweet pepper, finely chopped

200

g

tomatoes, skinned

1

tsp

ground paprika

1

tsp

curry powder

1

g

cumin seeds

1

g

mustard seeds

1

g

fennel seeds

500

ml

water

350

g

red lentils

50

g

yoghurt

As needed:

 

olive oil

As needed:

 

water

As needed: 

 

salt and pepper

Preparation method

  • Gently fry all the ingredients, except for the water, lentils, and yoghurt, in a pan with a dash of olive oil.
  • Deglaze with the water and leave to cook gently for five minutes.
  • Purée the mixture with a hand-held blender and return to the heat.
  • Add the lentils and leave to cook for around 35 minutes on low heat until done.
  • Add water now and again, if needed, and stir regularly.
  • Purée half of the soup once the lentils are done.
  • Then mix this with the rest of the soup.
  • Season the soup to taste with yoghurt, salt, and pepper.

Serving suggestions

  • As a soup, e.g. served with crème fraîche and finely chopped fennel, carrot, celeriac, and coriander.
  • As a basic ingredient for further preparation, e.g. as a sauce, sorbet, or mousse.
  • As a component in a composition with components of crab, cod, green herbs, potato, tomato, or legumes.

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