Lentil and Vegetable Soup
Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you had been warned!
Split red lentils
Chicken or vegetable stock
Vegetables - whatever you've got to hand
Salt and pepper to taste
OK, I know I don't have any quantities listed, which will probably annoy some of you, but bear with me - there's a reason.
Method 1 - fresh veg
1. Chop all your vegetables and throw them into a saucepan, along with the onion and potato.
2. Add the stock, bring to the boil and simmer until almost cooked.
3. Add the lentils, simmer for another 15 minutes.
4. Blend until smooth. You may have to add more water if the consistency is too thick.
5. Season to taste.
Method 2 - leftovers
1. Add any leftover pre cooked vegetables to a saucepan filled with chicken or vegetable stock, add the lentils, onion and potato.
2. Bring to the boil and simmer until the potato is cooked.
3. Blend, add more water if necessary and season to taste.
Ever had leftover veggies from a Sunday roast and didn't want to throw them away? Use them in your soup. If you've got leftover roasties, throw them in too.
The amount of lentils you need depends on how much leftovers you've got. If you think you've got enough veggies for two portions of soup. then two handfuls of lentils should do it. The basic rule I use is a handful of lentils per portion.
And don't worry about what kind of vegetables to pop in - I've used carrots, peas, broccoli, cauliflower, cabbage, leeks, roast parsnips, swede, green beans, even sprouts at Christmas (because that's the only time those evil wannabe little cabbages are allowed in my house). Because the ingredients vary from one time to the next, the soup never tastes exactly the same every time. Just remember to add a potato, though, as it serves to thicken the soup and gives it a nicer consistency.