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Creamy Red Lentil Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I found this recipe at the back of the red lentils' packet that I had bought. It's a nice heart warming soup, but you can't have it everyday ;)

I found this recipe at the back of the red lentils' packet that I had bought. It's a nice heart warming soup, but you can't have it everyday ;)

Ingredients

Serves: 4

Metric Cups
  • 1 leek (cut into thin rings)
  • 3 shallots (peeled & finely chopped)
  • 4 cloves garlic (peeled and finely chopped)
  • olive oil (for frying)
  • 100 grams red lentils
  • 2 teaspoons balsamic vinegar
  • 1 litre chicken stock
  • 1 can tomato
  • 200 millilitres cream
  • 1 pinch of salt
  • 1 pinch of freshly ground pepper
  • 12 cabanossi (fingers)
  • 4 sprigs thyme (chopped)
  • 2 red chilli powder (sliced into thin rings)
  • 4 tablespoons creme fraiche
  • 1 leek (cut into thin rings)
  • 3 shallots (peeled & finely chopped)
  • 4 cloves garlic (peeled and finely chopped)
  • olive oil (for frying)
  • 3½ ounces red lentils
  • 2 teaspoons balsamic vinegar
  • 1⅘ pints chicken broth
  • 1 can tomato
  • 7 fluid ounce cream
  • 1 pinch of salt
  • 1 pinch of freshly ground pepper
  • 12 cabanossi (fingers)
  • 4 sprigs thyme (chopped)
  • 2 red chile powder (sliced into thin rings)
  • 4 tablespoons creme fraiche

Method

Creamy Red Lentil Soup is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat about 2tbsp of oil in a frying pan and fry the Cabanossi fingers. When almost done, add the red chillis and fry that too. Heat little oil in a saucepan.
  • Add the leeks, shallots, and garlic and fry them, taking care not to brown them.
  • Add the red lentils and stir to coat them well. Add the tomatoes, the balsamic vinegar, and the chicken stock. Season with salt and pepper, and bring it to boil. Add the thyme.
  • When the lentils have turned soft and almost disintegrated into a soup, add the fried Cabanossis and the chillies, avoid adding the oil, and then add the cream. Boil for a further 2-3 mins. check seasoning. Serve with a tablespoon of creme fraiche on top of each bowl of soup.
  • Heat about 2tbsp of oil in a frying pan and fry the Cabanossi fingers. When almost done, add the red chillis and fry that too. Heat little oil in a saucepan.
  • Add the leeks, shallots, and garlic and fry them, taking care not to brown them.
  • Add the red lentils and stir to coat them well. Add the tomatoes, the balsamic vinegar, and the chicken broth. Season with salt and pepper, and bring it to boil. Add the thyme.
  • When the lentils have turned soft and almost disintegrated into a soup, add the fried Cabanossis and the chillies, avoid adding the oil, and then add the cream. Boil for a further 2-3 mins. check seasoning. Serve with a tablespoon of creme fraiche on top of each bowl of soup.
  • Tell us what you think