Hot and sour butternut red lentil soup
Cold nights call for hearty soups full of great flavours like this hot and sour butternut and red lentil soup.
Ingredients:
- 1 tablespoon vegetable oil (such as canola or sunflower)
- 1 onion, chopped
- 3cm piece ginger, peeled, grated
- 3 cloves garlic, finely chopped
- good pinch of chilli flakes (up to 1/4 teaspoon, depending on how spicy you like your soup)
- 1/3 cup split red lentils
- 400g can chopped tomatoes
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 litre water or vegetable stock
- 1/2 small butternut (about 500g-600g), peeled, deseeded, cubed 2cm
- 2 tablespoons lemon or lime juice
- 1 bunch coriander, leaves finely chopped
- crusty bread to serve
Method:
1. Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes.
2. Add the ginger, garlic and chilli flakes and cook for a further minute. Add the lentils, tomatoes, vinegar, soy sauce and water or stock and bring to a simmer.
3. Add the butternut and simmer for 25 minutes or until tender. Stir in the lemon or lime juice and season with salt and freshly ground black pepper then stir through the coriander and serve with bread.
Written by Ginny Grant. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Meatball salad with pineapple salsa
Pumpkin and ricotta cannelloni