Another soup recipe from John:
I love the earthy, rich taste of lentils but I’m not overly confident about how to prepare and use them, so this was something of an experiment. I had a handful of slightly tired-looking vegetables at the bottom of the veg basket: some very small Romano potatoes from the plot, a couple of little carrots, an onion and some garlic. There’s a light dusting of snow on the ground outside today and I thought that a spicy lentil soup might be just the thing to keep the chill at bay.
- 200g brown lentils
- 200g potatoes
- 50g carrots
- 1 medium onion
- 4 cloves of garlic
- 1 small red chilli (optional)
- Olive oil (1tbs)
- Vegetable stock 800ml
Put the lentils on to boil for around 35 minutes in plenty of water. While they are cooking, dice the onion, garlic and chilli and fry them in a little oil in a separate pan for a few minutes before adding the carrots and potatoes, also chopped fairly small. Once all the vegetables have been fried lightly in the oil for a few minutes, add the drained, cooked lentils, mix everything together and then transfer to a single pan. Add the stock and seasoning and simmer gently for a further 20 minutes until all the vegetables are soft. Then use a hand blender, or a potato masher, to reduce the soup to a smooth texture. Finally, add any additional seasoning to your own personal taste – I used a pinch of hot cayenne pepper – and serve. This makes four good portions.
It tasted really warming, hearty and wholesome – great for a cold January day!