23 November 2014

Red lentil puree soup

I have been so incredibly busy over the past couple of months that I haven't really had any time to post anything. Due to lack of time I've really resorted to batch-cooking - anything that I can make in large quantities and freeze goes. I received a cookbook for Christmas two years ago and when I got it I marked a recipe I wanted to try the very same day. Fast forward nearly two years and I've finally gotten around to making it. I'm a big fan of Arabic food in general and when a dear friend of mine got me this book called "Araabia Köögi Radadel" (basically "On the tracks of Arabic Cuisine" or something along those lines) I was absolutely thrilled.

So after eating my usual puree soups (you can find all of them on this blog) I really felt the need for a change - it was about time I switched one of them for something new. As I was flicking through my recipe collection on my computer and failed to find something that really appealed to me that day I had a quick glance at the cookbooks I have. And then it hit me that I had bookmarked this and it was just waiting for its turn! Also, I happened to have all the ingredients at home so I took the book with me and headed straight into the kitchen.

This is incredibly easy to make (to be fair, most soups are) and tastes divine. And a huge perk is that it is so warming and filling - exactly what one needs on a cold autumn / winter evening. Also, I love the vibrant yellow colour, kind of feels like eating a bit of sunshine. Definitely one of my new favourites and I've already bought all the ingredients for a next batch. I think it is also worth noting that this soup freezes well. All you need to do is take it out the night before and let it defrost in the fridge. For a really indulgent dinner, enjoy with a dollop of creme fraiche and a warm pita bread.

(Serves 4)
- 1 mug red lentils (approx 250ml)
- 1 small potato, peeled and cubed
- 1/2 small tomato
- 1 small carrot, cubed
- 1 onion, cubed
- 1 glove of garlic
- 5 mugs of chicken stock (approx 1,25l)
- Pita bread, to serve

Put the lentils into the pot. Add potato, tomato, carrot, onion and garlic and cover with chicken stock. Bring to boil and simmer on low heat for 30 minutes or until the lentils have softened and turned yellow. Then either puree the soup in the food processor or use handheld mixer for that. If necessary add a bit more water. When serving pour the soup through a sieve to achieve a silky smooth consistency. Serve immediately with some warm pita bread. Enjoy!

Recipe from the book "Araabia Köögi Radadel"