if you like.
VARIATION
Chunky mushroom and potato soup
For this version, leave out the leeks and use 225g (8oz) sliced chestnut mushrooms.
Classic lentil soup v
I think this smooth, golden soup is the most comforting of all soups and it couldn’t be easier to make. It was the first solid food I gave my youngest daughter when she was six months old and she still adores it – in fact, it’s a great favourite with all the family.
SERVES 4
1 large onion, chopped
1 tbsp olive oil
225g (8oz) split red lentils
1 litre (1¾ pints) vegetable stock or water
1–2 tbsp lemon juice
salt and freshly ground black pepper
Heat the oil in a large saucepan and fry the onion for about 5 minutes or until it’s lightly browned.
Add the lentils and stock or water and bring to the boil, then simmer for about 20 minutes or until the lentils are soft and golden.
Blend the soup, adding water to thin it if you wish. Add lemon juice to taste and season with salt and plenty of pepper. Reheat gently and serve.
VARIATION
Lentil soup with garlic and cumin v
Make as described, but shortly before serving, fry a chopped onion in a little olive oil with 2 crushed garlic cloves and 2 teaspoons of ground cumin. Stir into the soup just before serving.
Lentil soup with caramelised onions v
Make as described, and while the soup is cooking, slowly fry 2 finely sliced onions in a tablespoon of olive oil until deep golden brown and very soft. This will take at least 20 minutes. Serve each portion of soup with a glossy pile of caramelised onions on top, or stir through the soup before serving.
Lentil and mushroom soup
The lentils and mushrooms in this soup blend beautifully to make a deep, dark soup with a rich, earthy flavour. If they don’t know, people sometimes think they’re just eating mushroom soup, but of course the lentils give it extra body and are full of nourishment.
SERVES 4
1 large onion, chopped
1 large garlic clove, crushed
1 tbsp olive oil
15g (5oz) butter
125g (4oz) mushrooms, chopped
125g (4oz) green or Puy lentils
850ml (1½ pints) water or unsalted vegetable stock
salt and freshly ground black pepper
chopped fresh flat-leaf parsley or flakes of Parmesan-style cheese, to garnish
Fry the onion and garlic in the olive oil and butter in a large saucepan for 5 minutes. Add the mushrooms and cook for a further 4–5 minutes.
Add the lentils and the water or stock. Simmer gently, with a lid on the saucepan, for about 45 minutes or until the lentils are tender.
Blend the soup if you want a smoother texture and thin it with a bit more water if you wish. Season with salt and freshly ground black pepper.
Reheat the soup and serve it in warm bowls topped with some chopped parsley or flakes of Parmesan-style cheese.
Lentil, tomato and basil soup v
Although it’s generally best to avoid cooking pulses with tomatoes because the acidity can prevent them from softening properly, split red lentils are an exception as they are so quick to cook. The result is a lovely tasty soup.
SERVES 4
2 tbsp olive oil
1 large onion, chopped
1 stick of celery, chopped
125g (4oz) split red lentils, washed
400g can tomatoes
850ml (1½ pints) unsalted stock or water
salt and freshly ground black pepper
squeeze of lemon juice
a few torn or shredded fresh basil leaves, to garnish
Heat the oil in a large saucepan, add the onion and celery and cook gently, covered, for 7–10 minutes without browning.
Add the lentils, tomatoes and stock or water, bring to the boil and simmer gently, with the pan half covered, for 25–30 minutes or until the lentils are tender. Blend to the consistency you like, then season with salt, freshly ground black pepper and perhaps a squeeze of lemon juice to brighten the flavour.
Serve very hot, in warm bowls, scattered with the basil.
Lentil and vegetable soup v
Is there anything as satisfying, soothing and warming as a homemade lentil and vegetable soup filling the house with the scent of herbs? Plus, it’s so cheap and easy to make. It’s great as it is, or you could offer some flaked or grated strong cheese to stir into it and some chunks of country-style bread to mop up the juices.
SERVES 4
2 tbsp olive oil
1 onion, chopped
1 large garlic clove, crushed
2 large carrots, cut into small dice
2 sticks of celery, thinly sliced
2 tomatoes, chopped
50g (2oz) mushrooms, chopped
75–125g (3–4oz) cabbage, shredded
125g (4 oz) dried green or Puy lentils, or a 400g can
1
