Red lentil soup with coriander oil

Swirl coriander oil through this creamy red lentil soup for a gourmet touch.

Recipe «Red lentil soup with coriander oil» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp peanut oil, 1 large brown onion, halved, chopped, 2 garlic cloves, crushed, 1 tbsp finely grated fresh ginger, 1 tsp ground cumin , 1 tsp ground coriander, 1 tsp ground turmeric, 1L chicken stock , 1 medium orange sweet potato , peeled, chopped, 210g red split lentils, 60ml peanut oil, extra, 1/4 cup firmly packed fresh coriander leaves, 60ml coconut cream, Salt & freshly ground black pepper, Pappadums, to serve.

Ingredients:

• 2 tsp peanut oil 
• 1 large brown onion, halved, chopped 
• 2 garlic cloves, crushed 
• 1 tbsp finely grated fresh ginger 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp ground turmeric 
• 1L chicken stock 
• 1 medium orange sweet potato , peeled, chopped 
• 210g red split lentils 
• 60ml peanut oil, extra 
• 1/4 cup firmly packed fresh coriander leaves 
• 60ml coconut cream 
• Salt & freshly ground black pepper 
• Pappadums, to serve 

Instructions

1. Heat the oil in a saucepan over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Add cumin, coriander and turmeric and cook, stirring, for 1 minute. Add chicken stock, sweet potato and lentils and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes. Set aside for 10 minutes to cool.
2. Meanwhile, place the extra peanut oil and coriander in the jug of a blender and blend until well combined. Set aside.
3. Place one-quarter of the lentil mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 3 more batches. Add coconut cream and stir over low heat for 5 minutes. Season with salt and pepper.
4. Ladle soup among serving bowls and drizzle with coriander oil. Serve immediately with pappadums.