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English Recipe - Red Lentil Soup

Red Lentil Soup

A nice warming soup for the approach to winter.


200g red lentils
2 medium-sized tomatoes
1 piece of fresh ginger (walnut sized)
1 medium-sized onion
1 clove of garlic
2 tsps butter
1½ tsps garam masala
800 ml vegetable stock
4 tsps crème fraîche
2 tsps lemon juice
2 tsp2 chopped chives


  1. Rinse the lentils with cold water and leave to drain.
  2. Wash the tomatoes and chop into large chunks.
  3. Peel the ginger, onion and garlic and chop finely.
  4. Fry the chopped ginger, onion and garlic in the butter for 3 - 4 minutes.
  5. Add the tomatoes, lentils and garam masala and fry gently for 2 to 3 minutes.
  6. Add the vegetable stock and salt and pepper to taste. Bring to the boil and simmer for 10 minutes.
  7. Remove from heat and puree the liquid.
  8. Put the puree back in a pan, add the crème fraîche and stir.
  9. Reheat the soup stirring all the time.
  10. Add more salt and lemon juice to taste.
  11. Sprinkle on the chives before serving.


To boil: To cook a liquid at a temperature of at least 100°C.

To chop: To cut food into small even-sized pieces using a knife or food processor.

To fry: To cook in hot fat.

To peel: To remove the outer layer of a food.

To purée: To press raw or cooked food through a fine sieve or blend in a food processor or liquidiser to produce a smooth mixture.

To rinse: To clean under running water.

To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.

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