Rich in protein, fiber and iron, lentils may be small but they pack a big health punch. Their subtle flavor also means they combine well with other ingredients, such as the range of vegetables and spices in this colorful, spicy soup.
Muffins, too, are adaptable, and taste just as good savory as they do sweet. Requiring only around 15 minutes cooking time, these cheesy corn muffins can be thrown together while the soup is simmering. Serve them hot and smothered with butter alongside the soup as a delicious alternative to bread.
Spicy Lentil Soup Recipe
Serves 4 as a main or 6-8 as a starter.
Preparation time: 15 minutes.
Cooking time: 40 minutes.
Ingredients:
- 1 tablespoon sunflower oil
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 1 teaspoon freshly ground chili flakes
- 8 oz / 250 g red lentils
- 2 bay leaves
- 4 sticks of celery, roughly chopped
- 3 medium carrots, roughly chopped
- 1 leek, sliced
- 3 pints / 1 ½ liters vegetable stock
- 13 oz / 400 g tin chopped tomatoes
- 3 tablespoons tomato purée
- 1 level teaspoon ground turmeric
- 1 level teaspoon ground ginger
- Small handful fresh coriander
- Salt and freshly ground black pepper
- Thick yoghurt to garnish
Preparation:
- In a large, heavy-bottomed saucepan, heat the oil and cook the onion, garlic and chili gently for 4-5 minutes, or until the onion is transparent.
- Add the lentils, bay leaves, vegetables and stock. Bring to the boil with the lid on, reduce the heat and leave to simmer for about 30-35 minutes or until the lentils and vegetables are soft. Take out the bay leaves and discard.
- Add the tomatoes, purée, spices and fresh coriander. Season to taste with salt and pepper, bearing in mind that stock is already quite salty. Mix well and allow the flavors to infuse for a further 3-4 minutes.
- With a handheld blender (or in batches in a food processor if necessary), blend the soup in the saucepan until thick and smooth.
- Divide between the bowls and garnish with a generous ‘dollop’ of yoghurt. Delicious served with hot corn muffins (see the recipe below).
Corn Muffins Recipe
Makes 6 large or 12 small muffins.
Preparation time: 15 minutes.
Cooking time: 15-20 minutes.
Tip: These muffins have the most flavor if made with a tangy cheese such as mature cheddar. However, it is possible to use a milder cheese to make the muffins more suitable for children.
Ingredients:
- 6 oz / 175 g wholewheat flour
- 4 oz / 125 g cornflour
- 3 teaspoons baking powder
- Large pinch salt
- 1 egg
- 2 tablespoons honey
- 10 fl oz / 300 ml milk
- 2 tablespoons oil
- 3 oz / 75 g tinned sweetcorn, washed and drained
- 3 oz / 75 g grated cheese
Preparation:
- Preheat the oven to 425 degrees F / 220 degrees C.
- Sift together the flours and add the baking powder and salt.
- In a separate bowl, beat together the egg, honey and milk. Pour into the flours and mix well.
- Mix in the oil, sweetcorn and grated cheese.
- Lightly oil a muffin tray (that holds 6 large or 12 small muffins) and evenly divide the mixture.
- Put the tray in the middle of the oven and cook for about 15 minutes, until the muffins are golden and a knife inserted comes out clean. Larger muffins may need a further few minutes.
- Remove from the oven and leave to stand for a few minutes before turning out onto a cooling rack.
Cecily Layzell - Cecily Layzell is a food and travel writer and founder of restaurant review site www.eat-amsterdam.com.
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