This is a very quick post because: it’s after 8pm; I’ve just finished bedtime with the kids (alone as the Husband is working); and I’ve a hot date scheduled with Phil (& Kirsty). But I wanted to blog about this lentil soup as it’s so ridiculously quick and easy, and yet gorgeously warming and filling.
1 onion, chopped (or the equivalent amount of frozen onion, like which I used)
450g diced carrot & swede (don’t do this yourself, just buy a bag, I beseech you)
200g red lentils
3 ham or veg stock cubes
1 litre of boiling water
salt & pepper, as required
1. Throw all the ingredients into a large pan and bring to the boil.
2. Let it simmer for about 30 minutes until the veg and lentils have softened (so that you can’t see the lentils anymore) – or ask the Husband to turn off the cooker for you after 30 minutes because you have to go out; which he forgets to do; so you return, over 90 minutes later, to soup burnt to the bottom of your pan. Moving on.
3. Once it’s cooked you can either leave it lumpy or blitz it with a hand blender, or in a liquidiser. And that’s it. Job done.
Lucy says hi by the way (she was desperate to get in on these photos)….
Sometimes I’ll throw some ham into this soup whilst it’s cooking, if I’ve got some leftover from a roast. Using three stock cubes makes this soup fairly salty to start with, so taste it before you add any seasoning.
It’s a pretty thick soup, but just add some more water to thin it down if you’d prefer. My kids absolutely love this soup, and I use it as an easy (and pretty healthy) dinner when I just can’t be arsed cooking. These quantities don’t make a huge amount of soup, but just double/treble the recipe as required. By using the frozen veg, this is such an easy option.
So that’s the post! Its such a good job you can’t see me as I’m sat here in my pyjamas and the fluffiest red jumper ever, drinking tea, and eating Ferrero Rocher. Winner.