Lentil Soup
A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe requires patience to achieve the correct texture and includes traditional methods for coloring the soup.
Ingredients
- 200 grams Green lentils (Approximately 1 breakfastcupful)
- 1 liter Cold water (For soaking)
- 1.5 liters Vegetable stock or water (For cooking)
- 2 whole Onions, peeled and quartered
- 2 whole Carrots, peeled and roughly chopped
- 1 whole Turnip, peeled and roughly chopped
- 1 bunch Fresh parsley
- 1 tsp Dried savoury herbs (thyme or marjoram)
- 1 small head Celery (Or 3-4 stalks. If unavailable, use 1/2 tsp bruised celery seed.)
- 1 piece Stale bread crust (Optional, for thickening)
- 1 tsp Spinach extract (Optional, for green coloring)
- 3 drops Parisian essence (burnt sugar) (Optional, use only if using red lentils for brown color)
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Instructions
- 1Place the green lentils in a bowl and cover with plenty of cold water. Let them soak overnight. In the morning, remove and discard any lentils floating on the surface, then drain the water.
- 2Peel and roughly chop the onions, carrots, and turnip. Wash the celery and parsley.
- 3Put the drained lentils into a stew-pan or large saucepan with the stock (or water). Add the onions, carrots, turnip, parsley, savoury herbs, and celery. Add the crust of stale bread if using.
- 4Bring the mixture to a boil. As it boils, a dark film or scum will occasionally rise to the surface; this must be carefully skimmed off with a spoon.
- 5Let the soup boil gently for about 4 hours, or until the lentils and vegetables are thoroughly soft and falling apart.
- 6Strain the soup through a wire sieve into a clean bowl. Using a ladle or wooden spoon, rub the whole of the contents (lentils and vegetables) through the wire sieve to create a thick puree. This requires time and patience.
- 7Return the pureed soup to the saucepan and bring to a boil again. If using green lentils, you may add spinach extract for green color. If using red lentils, you may add drops of Parisian essence (burnt sugar) for a brown color. Stir constantly to prevent the lentil powder from settling and burning.
- 8Transfer to a soup tureen. Stir the contents with the ladle before serving each portion, as the lentils tend to settle at the bottom.
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