Lentil and Mint Soup

Name: Lentil and Mint Soup
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; unsalted butter and olive oil, for frying; shredded fresh mint leaves; 1 oz/25 g long-grain rice; 1 tablespoon dried mint; 1 cup red or yellow lentils, rinsed and drained; 2 fresh red chiles, very, very finely chopped; 4 cups chicken stock; 2 fresh red chiles, finely chopped; 2 tomatoes, deseeded and finely chopped; 2 or 3 garlic cloves, peeled and finely chopped; scant 1 stick unsalted butter, melted; 2 tablespoons paprika; 1 large red onion, peeled and finely chopped; 1 heaped tablespoon tomato paste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This rich, warming, tangy soup makes a delicious appetizer or a substantial entrée. If you are vegetarian, you can substitute vegetable stock for the chicken stock.

Ingredients

1 cup red or yellow lentils, rinsed and drained
unsalted butter and olive oil, for frying
1

Asia
Starter
Soup
Gluten-free

Method

Heat a little butter and olive oil in a large pan. Stir in the onion and garlic and sauté gently until soft, then stir in the tomatoes and chiles and cook for a couple of minutes.

Add the tomato paste and the paprika. Stir and cook for a couple of minutes, then add the lentils, rice, dried mint, and chicken stock. Simmer gently for 30-40 minutes, or until you have a lovely soup. Taste a