Who doesn’t like lentil soup?
This soup isn’t the prettiest. But then again, what lentil soup is?
Old school lentil soup
Preparation time: 5-10 minutes
Cooking time: 30 minutes
Serve with: A hunk of bread. A hunk of happiness.
Freezes well? Hell yeah it does.
- 4 cloves of garlic
- 1 white onion
- 4 carrots
- 3-4 stalks of celery
- 3 tablespoons oil
- 2 cups of red lentils
- 2-3 teaspoons of cumin
- 4-5 pints of vegetable stock
- 2 sprigs of thyme
- Salt and pepper
- Wash yo’ veg.
- ‘Roast’ your garlic the lazy way: pop the cloves (skin on) into a hot, dry frying pan or griddle pan until the skins darken (takes ~5 minutes). Take them off the heat then pop the soft, ‘roasted’ garlic out of their skins.
- Roughly chop your onion, carrot and celery into small-ish pieces.
- Heat your oil in a large sauacepan, then add the aforementioned vegetables. Sautee until all of the vegetables have softened.
- Smash and chop up the garlic, then add it to the other veg. At this stage, add the cumin, a pinch of salt and lentils too.
- Cook for a minute or two until the lentils are nicely coated with oil. Keep stirring!
- Add the stock and the sprigs of thyme to the pot.
- Boil away for ~30 minutes, then fish out the sprigs of thyme.
- Add a grind or two of pepper.
As you can see from the post, I hadn’t made this soup with the intention of blogging it. But it was so damn yummy, and had such good feedback, I thought I’d share the joy.
So excuse my naff picture, and go and make yourself some cockle-warming soup!