Spicy Red Lentil Soup

Spicy Red Lentil Soup

This soup is significant. I found it on a page torn out of a magazine on Dad’s kitchen bench when I was sixteen. I was young and since then the recipe has undergone a fortune of change. What once started out as a red lentil broth flavoured with fried chorizo has transformed into a soup filled with spinach, chilli and fresh herbs.

That old magazine cut out is long gone but I know this recipe by heart now. And, like all good ‘by heart’ recipes do, it a varies a little every time I make it. Use whatever you have, add different spices or vegetables – I think if you have good stock and a base of onions, garlic and olive oil you can’t really go wrong.

This soup is quick, hearty and you probably have everything you need to make it in your cupboard right now.

Serves around 4.

            2 onions, roughly chopped

            2 cloves of garlic, finely chopped

            1 teaspoon of chilli flakes (or more if you like it hot)

1 cup red lentils, rinsed and picked over

            2 cans of chopped tomatoes

            2 cups of good quality stock  (you may need more so be prepared!)

            as many handfuls of baby spinach as you like

            salt and pepper to season

toppings:

            #1

fresh chilli, sliced

            basil, chopped

            parmesan, shaved

           

#2

fresh coriander and mint, chopped

spoonful of yoghurt

#3

if you do want chorizo, fry it separately and add it on top

and always …

lots of freshly ground black pepper and sea salt

olive oil

Start by gently frying the onions until translucent. Add the garlic, chilli flakes and a good pinch of salt and fry for another few minutes. When that all smells lovely add the lentils, tomatoes and stock in no particular order. Bring to the boil and simmer on a low heat for around 15 minutes until the lentils are soft but haven’t completely lost their shape. While this works well as a thick soup remember you always have the option of adding more stock if it needs loosening up. Taste for seasoning – does it need salt, pepper, sugar, more chilli?

When you are ready to eat, add (lots of) spinach to the soup and heat until just wilted. Serve into bowls; add your preferred topping and enjoy!