Red Lentil soup with cumin
Recently there was a discussion going on in one of the foodblog facebook groups I am part of. The discussion had to do with using recipes from other blogs and when you credit and when not. And if you would use the recipe as it is or always change something etc. You probably heard the discussion before. Which than made me think how I do it or how I try to do it at least.
Do I cook a lot from other blogs? Not really I think. I have a few favorites and of course I always credit the source with a link back to the original blog. I don’t use other people’s photos as that would be slightly silly I think but I do have a few favorite blogs where I know the recipes are really good. I use recipes from magazines, cookbooks, tv shows… anything that happens to inspire me. I tend to always credit the source, even if I’ve adapted it heavily in which case I might add the phrase ‘adapted from xyz’. The only time I don’t credit the source is when I combine a couple of recipes I’ve seen here and there. Which is normally fine as it will be a new recipe anyway.
It’s not really rocket science is it? I like to do what I would like others to do as well. I have no problems with people using my recipes but I do appreciate a link back. In terms of cooking the recipe 100% to the original, that happens but not that often. When I read a recipe I always think in my head what I want to change or what I don’t like and in the end it is never really quite according to the original. It could be something minor like adding a bit of cinnamon or it could be major as in swapping all the ingredients for the ones I have on hand. In this particular recipe from the Dutch foodblog of Didi van Haren, Bijzonder Spaans, I used the recipe as it is. Because it didn’t need anything else. It’s simple and delicious and perfect.
Try it for yourself; I’m sure you’re gonna like it!
Red lentil soup with tomato
- 500 ml passata
- 150 gr red lentils
- 600 ml vegetable stock
- 1 large onion finely chopped
- 1 garlic clove finely chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- pepper and salt
- cilantro for garnish
- Put your pan on the fire and add the olive oil. Fry the onion and garlic until they are soft and glazed but not too brown.
- Stir the cumin through and bake together until it becomes fragrant. Add the lentils to the pot, stir it all together and add the stock. Leave this to simmer for 15 minutes (check everyone once in a while as it can evaporate quite quickly)
- Add the passata, put a lid on the pan and leave to simmer for about 20 minutes or until the lentils are cooked.
- Puree with a stickblender and divide across bowls. Sprinkle the soup with the smoked paprika and some finely chopped cilantro.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.