Lentil soup with Jalepeno oil

by ali

This is a simple and hearty soup I have made before but felt it needed a little kick – so I dressed it up with a bit of homemade Jalepeno oil and some red pepper.

lentil, chicken broth, jalepenos

Pureed Lentil soup


3 Tbsp extra virgin Olive oil, 1/2 cup chopped onion, 1 cup small lentils rinsed and drained, 4 cups chicken broth,   1 finely diced shallot, 1 garlic clove, 2 tsp red pepper flakes, 1 tsp cumin, sea salt and black pepper to taste

In Large Saucepan heat oil over medium heat, add onion, garlic, red pepper flakes and shallot and cook for 5 minutes until tender.

Add lentils, stir to combine and add broth and 1 cup of water and cumin. Bring to boil then reduce heat to gently simmer for 40 minutes. Add salt to taste.

In a blender, carefully puree lentil mixture then strain through fine strainer, mashing remaining solids through strainer with a spoon or spatula. Return lentil soup to pot and heat to warm through.

Ladel into bowls and garnish with your preferred accompaniments – see below.


Jalepeno oil recipe here

Bread: While soup is simmering, you can make a batch of our fresh bread HERE or slice a pre-made baguette into thin slices and bake at 325 for 12 minutes until dry. Drizzle with oil and sprinkle with salt and parsley.

Parmesan Tuiles with pink peppercorn – on an ovenproof silpat baking pad, grate parmesan cheese into small circles and sprinkle with crushed pink peppercorns. Place in oven at 325 for 5 minutes or until parmesan is melted. remove and allow to cool then peel tuiles off of pad and use as garnish with soup.


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Lentil soup with Jalepeno oil, 10.0 out of 10 based on 1 rating

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