Ingredients
- Green Lentils 200 g
- Hot Vegetable Stock 1.8 L
- Onions 2
- Garlic 4 cloves
- Olive Oil 4 Tbs
- Coriander 1 bunch
- Cumin Seeds 1 tsp
- Ground Coriander 1 tsp
- Fresh Tagliatelle 125 g
- Sea Salt and Freshly Ground Black Pepper
- Lemon ½
Cook It
- Rinse the lentils thoroughly under running water, and pick out any stones. Place in a large pan with the hot stock and bring to the boil. Reduce the heat to low and simmer for 45 minutes. Meanwhile, peel and finely slice the onions and garlic. Place a large frying pan over a medium-low heat and add the olive oil and sliced vegetables. Sauté for 15 minutes, until softened and just coloured. Finely chop the coriander. Stir the cumin seeds and ground coriander in with the onion and fry for a minute. Stir in half the fresh coriander to the frying pan, fry for a further 2 minutes, then remove from the heat.
- When the lentils are ready, stir in the sautéed onion mixture. Roughly tear the tagliatelle into smaller pieces and add to the soup. Season generously with salt and pepper and bring back to the boil. Reduce the heat and simmer for a further 5 minutes. Squeeze in the juice of the lemon half and finish with the remaining chopped coriander before serving.
Reprinted from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (C) 2022. Reproduced by permission of Bloomsbury. All rights reserved.
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