This winter we have had some of the coldest winter nights that I can remember in Sydney. Lots of beautiful warm sunny days, but some really bitter nights and early mornings. These are nights on which you crave something warm and hearty with loads of flavor for your evening meal.
For a lot of people that might mean a rich and chunky beef casserole, or a hearty minestrone, not a vegetarian or vegan soup. This soup is rich and filling and full flavoured. It leaves you feeling satisfied and warm inside, and in no way craving a hit of meat.
- 4 red capsicums
- 4 T olive oil
- 2 lg cloves garlic
- 3 stalks celery, finely chopped
- 1 lg red onion, finely diced
- 1 1/2 t cumin
- 100 g kumara, peeled and finely chopped
- 2 c dried red lentils
- 9 c good quality vegetable stock
- 3 T fresh coriander, plus extra to garnish
- salt and pepper to taste
Preheat oven to 190C.
De-seed capsicum and cut into about 8 strips each. Spread 2 T oil over a baking tray and place capsicums pieces on it in a single layer. Press garlic over the capsicum and mix to distribute. Place in oven and roast until capsicum is soft.
In a large soup pot on medium heat, sauté the onions and celery in the remaining oil until becoming translucent. Add cumin, kumara and lentils with just enough stock to prevent sticking to the pan. Cook for one minute then add remaining stock and bring the pot to a boil. Boil for one minute and then reduce heat to a simmer.
Cook until all ingredients are cooked. Season to taste. Chop capsicum into small pieces (removing skin is optional – with this soup I don’t) and add to soup. Simmer for 5 minutes, add coriander and turn off the heat.
Serve with thick pieces of fresh bread. Enjoy!