WARMING RED LENTIL SOUP WITH CARROTS AND CELERY
Feeds: 4 people Time: 1 hour 45 minutes
4 tablespoons olive oil
1 white onion, chopped
1 red onion, chopped
6 cloves garlic, chopped
300g (4 or 5) carrots, chopped
4 sticks celery, chopped
330g dried red lentils, rinsed twice in cold water
a large handful freshly chopped parsley
2 pints vegetable stock
a few twists of freshly cracked black pepper
- In a large saucepan on the hob, heat the oil and add the onions until softened, before adding the garlic for another minute or two. Stir frequently to avoid burning the garlic (burnt garlic is the worst!).
- Mix in the chopped carrots and celery and allow to soften for a few minutes, again stirring regularly.
- Add in the lentils, parsley and pepper, before pouring over the vegetable stock. Cover the pan if you can (don't worry if you can't), and leave to simmer for 1 hour 30 minutes until the lentils and vegetables are very soft. If the mixture isn't liquid enough, add a little more hot water.
- If you like chunky soup, then it's ready to serve. If, like me, you prefer smooth soup, then pour the mixture into a blender with blade attachment and whizz until smooth.
If you aren't eating it all in one go, clean out the saucepan and pour the soup back in - it'll keep that way, covered, for two or three days. Reheat as necessary.
Adapted from Linda McCartney's Home Cooking p56.