Lentil soup is my absolute favourite. I used to make it with my dad when I was younger and we’d have it on cold winter evenings, sat next to the coal fire, after a chilly walk around Easby Abbey. My dad’s version wasn’t much like the one I make now (apart from the lentils); we always kept it more like a broth with lots of chunky veg. When I came to uni I decided to blend it and now I always do, it makes the soup really creamy without adding anything naughty. Sometimes I add some spice (cumin, coriander seeds, turmeric, chilli etc) but I think I prefer it without.
This recipe makes about 2 servings
Ingredients
A splash of oil
1 white onion
2 cloves of garlic
2 peeled carrots
2 sticks of celery
2 bay leaves
Freshly ground black pepper
Red lentils – I have never weighed them but probably around 100g
2 stock cubes dissolved in 500ml of boiling water
Method
- Dice the onion, carrots and celery into small (1cm) cubes and finely slice the garlic
- In a large pan heat the oil over a medium heat and add the chopped veg
- Add the bay leaves and black pepper and sweat for 5 – 10 minutes until the carrots are starting to soften – don’t brown
- Add the lentils – there should be enough just to lightly coat the veg. Stir for around 1 minute – careful the lentils might stick to the bottom of the pan!
- Add the stock and top up with enough water to cover all the veg and lentils
- Leave to simmer for around 20 minutes, until the carrots are soft and the lentils are cooked – you may need to keep topping up with water.
- Bring it off of the heat, leave to cool for 10 minutes, FISH OUT THE BAY LEAVES, and blend until smooth. Add more water if too thick and season if required
