Red lentil soup with fresh coriander

5 Feb

It is so so so cold here at the moment.  It’s all I talk about to anyone I meet. At bit like when I had newborn twins and all I talked about with anyone who even made eye contact with me was sleep deprivation.   It was actually -15 when we got home from a party last night at midnight.  I’ve decided to not leave the house until the Italian weather smartens up and the crocuses (croci ?) start sprouting.  I keep expecting to find my chickens frozen solid in their little house in the morning when I take them their heated water and kitchen scraps.  How can they survive?  I’m seriously thinking of knitting them this or this.  So of course to make us all feel warmer I decided to make one of my favorite soups.  It’s a recipe from my mother and I actually have no idea where she found it.  It’s delicious and so flavourful.  Lots of fresh coriander is a must. I have a thing for photographing food in mason jars lately.,,,,

Red Lentil Soup with Fresh Coriander.

2 onions finely chopped

2 cloves of garlic finely chopped

3/4 cup red lentils

820 grams  crushed tomatoes (or 2 large cans)

1/3 cup fresh parsley, chopped

1/3 cup fresh coriander, chopped

2 tsp tumeric

1 tsp paprika

1 tsp black pepper

Cumin to taste (I put a lot)

1. Saute oil, onions and garlic for 2-4 minutes.

2. Add all other ingredients, bring to a boil.

3. Reduce heat and simmer for 1 1/2 hours.

4. Puree soup (or not) to desired consistency.


9 Responses to “Red lentil soup with fresh coriander”

  1. choconutmeg February 5, 2012 at 21:21 #

    This is a very interesting recipe- it seems Indian-inspired. I wonder if she got a recipe from an Indian cookbook and then tweaked it a little.

    Thhe lentils, the coriander, the turmeric and the general method employed make me think it’s indian inspired. It’s defintely unique though, and it sounds quite good 🙂

    • jc February 5, 2012 at 21:43 #

      We had it for dinner this evening and it is indeed delicious. Even my kids love this soup. And I agree about it sounding Indian inspired. In any case it’s worth trying out the recipe…it takes no time at all to prepare. J

  2. frugalfeeding February 5, 2012 at 21:40 #

    Oh yum, this sounds incredible. I love using fresh coriander in soup – it has such a wonderful taste and aroma.

    • jc February 5, 2012 at 21:44 #

      Coriander is one of my favorite herbs. Too bad it’s so hard to find here in Italy!

  3. greta February 5, 2012 at 22:55 #

    Oh I can’t wait to try this! I love lentil soups.
    I’ll wait for a bit until it cools down though. (sorry)
    Right now I’m thinking salads for dinner!
    Hope the cold snap breaks real soon.
    Love from,

    • jc February 6, 2012 at 08:03 #

      You’re somewhere warm?? Tell me where…I’m on my way. I actually made your arugala pesto yesterday as well. So good. I think I could eat that spread on just about anything. Many warm greetings, J x

  4. Kat February 5, 2012 at 23:42 #

    yuuuuummm… oh where oh where do you get your fresh corriander? its impossible to find here. for all my curry spiced dishes and guacamole and salads – corriander is missed…

    • jc February 6, 2012 at 08:07 #

      You won’t believe it but our local Conad has fresh coriander. I think it’s because we live in a very international community. Or if I’m in Milan I always go to Chinatown and buy it by the crateful. I’ve tried for years to grow it but it just doesn’t grow well here. I have a new plan for growing coriander this summer though…and I will have TONS of it (art of positive thinking). xx

  5. Sharon February 6, 2012 at 16:56 #

    This sounds like a great recipe, especially since I have all of the ingredients (except the coriander)!

    I’ve been itching to make a soup, but was busy with the yummiest chocolate chip cookies and a chuck roast stew this weekend instead.
    I’ll let you know how my soup turns out!

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