Epic fail! When a recipe asks for lentils, use lentils and not precooked tinned lentils. When a recipe says add 1 spoon of yogurt if desired don’t add 1 cup of yoghurt into the still cooking soup. What I got was a mushy, flavourless, curdled soup that unfortunately saw its fate with the garborator and not my stomach. Tomorrow I will try this again and add my new notes to the bottom.
1 teaspoon olive oil
2 brown onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (cilantro)
1 1/2 cups red lentils
3 cups (1 1/2 pints) vegetable stock
4 cups (1 3/4 pints) water
1 tablespoon finely grated lemon rind
300g (10oz) roughly chopped English spinach, optional
sea salt and cracked black pepper
Heat a large saucepan over medium-high heat. Add the oil, onion, cumin and ground coriander and cook for 6 minutes or until the onion is well browned. Add the lentils, stock, water and lemon rind and bring to the boil. Cover and allow to simmer for 15 minutes or until the lentils are soft. Stir through the English spinach, if using. To serve, stir through the salt and pepper, then ladle the soup into mugs or bowls. Combine 1 cup (8 fl oz) thick plain yoghurt and 2 tablespoons fresh coriander (cilantro) and spoon on if desired. Serves 4.