Warming Red Lentil Soup

Thursday, 25 September 2014

 



WARMING RED LENTIL SOUP WITH CARROTS AND CELERY

Feeds: 4 people     Time: 1 hour 45 minutes     


INGREDIENTS


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


INSTRUCTIONS



  1. 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!).
  2. Mix in the chopped carrots and celery and allow to soften for a few minutes, again stirring regularly.
  3. 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.
  4. 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.


NOTES


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.

4 comments:

  1. Oh, yum! Soup on an autumn day is the best.

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    Replies
    1. I completely agree! Thanks for stopping by :)

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  2. This looks amazing Tash! I fell in love with it straight off of the instagram feed <3

    ReplyDelete
    Replies
    1. Thanks, Tash!! I also finally posted those cookies I Instagrammed - remember I said I might manage to post them within a week? At least I make myself laugh. <3

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