I am a big fan of lentils not only are they good for you and filling but they are also rather economical. This soup is nice and easy to make and flexible on flavours too.
For the soup you will need:
1 large onion chopped
5-6 medium carrots chopped
2 garlic cloves chopped
1 mug of frozen pea’s
300g red lentils washed
900ml stock either fresh or cubes. Vegetable or chicken your choice.
Zest of one lemon
Spices I used:
2 tablespoons of coriander seeds
1 tablespoon of cumin seeds
Both these I dry fried just for a minute or two then ground up with a pestle and mortar. Again you can use ready ground.
2 bay leaves
1 teaspoon of chilli flakes
You can chop and change the spices or alternatively use 2 tablespoon of your favourite curry paste simple!
Salt only if needed.
I tablespoon of oil I used rapeseed but sunflower is good too.
Fresh parsley or fresh coriander (optional) but does give lovely fresh flavour
You need to:
- Heat the oil in a large pan or pressure cooker ( I am using the pressure cooker)
- Add the onion and fry until softening
- Add the carrot and garlic and cook for a couple of minutes
- Now add your spices or curry paste if using. Cook for a further 2 minutes.
- Now add your lentils, give a quick stir and then add all of your stock.
- If using the pressure cooker, bring up to the pressure and then cook for 12 minutes. Do check the lentils are fully cooked and give an extra time on hob if needed.
- If you’re using a large pan then bring up to the boil and then cook for about 20 mins or until the lentils are soft and fully cooked. Do keep stirring every so often as lentils do like to stick to the bottom.
- Now blitz the soup until smooth.
- Add your frozen pea’s and lemon zest and cook until the pea’s are cooked just a few minutes.
- Add parsley or coriander if using.
Garnish with natural yoghurt if liked. Perfect served with naan bread cut into slices and maybe a lemon quarter to squeeze into the soup
This recipe is freezer friendly