Lentil Soup

17 Sep

A classic lentil soup is hard to beat when you want something warm, nutritious and comforting to eat. It is such a simple soup, using basic ingredients, but I love it and it will always be a favourite. This is the way I make a basic lentil soup.

Serves 4 prep 7mins cook 30-45mins

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1/2 tsp cracked black pepper
  • 1 clove garlic sliced (optional)
  • 1 cup red lentils washed and drained
  • 1 litre good vegetable stock ( or stock cube works fine)
  • 2 bay leaves, fresh if you can get them
  • salt to taste
  • Lemon to taste

Gently fry the onions, black pepper and garlic in the oil without browning until soft. Add the lentils, bay leaves add stock and stir. Cover and boil for 30-45mins or until the lentils are soft. Season to taste adding salt now if necessary. I usually give this soup a wiz with a hand blender to get an extra creamy texture, but make sure to remove the bay leaves first. Serve with a squeeze of lemon and a slice for extra flavour.

Variations for a non vegetarian version fry lardons or cubed bacon with the onion for extra flavour or give it a kick an serve with a swirl of home made chilli oil or a squeeze of lemon juice.

TIP do not add salt when cooking pulses as they will be harder and take longer to cook.

This recipe was originally posted on www.masdudiable.com  25/09/2006


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