Recipe: Lentil Soup

If you can stir a carton of soup you can make this. It started off as a way to use up some rather tired looking vegetables, but is now a firm favourite. Feel free to experiment with your favourite veg and flavourings. It also freezes very well.

Ingredients:

200g red lentils

1 litre of stock (or water if you don’t have decent stock)

2 carrots, 2 sweet potatoes and one onion

Oil or butter for frying

Salt and pepper

Method

Fry the onion in oil or butter until soft and transparent, add the water and the lentils, bring to the boil and cook for 10 minutes. Add the rest of the veg (chopped into small pieces or chunky depending on your preference). Continue to simmer until the veg is soft. Season to taste and if you like a smoother soup, use a potato masher or hand blender to  mash the soup gently and stir to a smoother consistency.

Pour into bowls and serve with a dollop of creme fraiche and some fresh chopped coriander. This is comfort food at its best and easiest.

Variations:

Try adding a teaspoon of ground cumin to the soup while cooking or a handful of fresh coriander. We’ve also tried adding the zest and juice of an orange. The beauty of  cooking your own is there are no rules!


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