Red Lentil Soup
Now it’s getting colder I trawled through the Internet for thick soups suitable for liquidising. As always do always check that the ingredients and consistencies are suitable for any diet or texture that have been recommended by your dietitian and speech and language therapist.
Ingredients:
- 1 tablespoon butter
- ½ medium onion, chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped with any long fibres removed
- 1 clove of garlic, thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli powder
- 1 can of tomatoes,( if you find seeds tricky strain first)
- 200g red lentils
- Pinch of sugar, pinch of salt
- Squeeze of fresh lemon
Cooking Directions:
In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chilli powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Purée the soup.
Season with sugar, salt, squeeze of lemon and serve with plain yogurt or cream.
Tell us what you think
Let us know your most easy to swallow soups and other favourite recipes by sending them to us at: