Red Soup


The soup above is a variation of a soup I found on 101cookbboks.

Here is my own version:
1 cup green French lentils
1 tablespoon extra virgin olive oil
1 shallot, sliced
cumin powder
1 teaspoon salt
1 14-ounce can crushed tomatoes
1 cup water
cilantro, parsley or chives
1 egg per person

Bring 3 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender. Stir in the tomatoes, lentils, cumin and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Meanwhile gently warm the cream and add the cilantro, parsley or chives.
Poach eggs in water.
Ladle the soup into bowls, and serve with poached egg and a dollop of the cream.

Serves 3 to 4 people

On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.


16 thoughts on “Red Soup

  1. Nice soup. Although I am not a fan of paeched eggs, the style looks inviting. I could alter my taste buds for this beautifully styled soup…

  2. I’ve just realised what was said about me the other day is true – I’m a little bit averse to mixing certain foods together. So I would have the soup in a bowl, with the poached egg on piece of toasted wholemeal bread on a separate plate. But that’s just me!

    Your bowl looks like it’s sitting on my dining room floor, lol! Lovely photo, though 🙂

  3. Pingback: Lentil Stew « Ilana-Davita

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