Mon, 30 March 2020
Red Lentil Soup
Serves 4-6
Ingredients:
2tbsp butter
2tbsp olive oil
3 onions, diced
3 medium carrots, diced
4 celery stalks, diced
2 large garlic cloves, roughly chopped
1 ½ cups red split lentils, rinsed
1 tin chopped tomatoes
1 to 2 parmesan rind pieces
2 dried bay leaves
1 ½ litres chicken or vegetable stock
Salt and black pepper
Freshly grated parmesan cheese, for serving (optional)
Method:
· Melt the butter and oil in a large pot over a medium heat.
· Add the onions and saute for about 10 mins till soft.
· Add the carrots, celery and garlic. Stir every few minutes for about 4 minutes.
· Season with salt and pepper then add the lentils, tinned tomatoes, bay leaves and parmesan rinds if you have them.
· Stir well then pour in the stock and bring to the boil.
· Reduce the heat to a simmer and cook for 30 mins, stirring every ten minutes or so until the vegetables are cooked and the lentils are soft.
· Remove a few ladles full of the soup and blitz till smooth in a blender then return it to the pan.
· Season to taste with additional salt and pepper. Remove the bay leaves and parmesan rind. ?
