Lentil soup is so old a dish that it even makes an appearance in the firstbook of the bible as a ploy by Jacob to rob Esau of this birth right. I grew up on bowl of thick red lentil soup thick enough to stand your spoon in. Through the years varitions upon the classic recipe have evolved, inparticular to three main recipes; spiced, classic and country.
Today it is spiced and that is perfect for the muggy winter days of rain and cold when you need a warming soup to look forward to when you get home. Normally soups are reserved for Wednesdays. Why Wednesday you may ask? Wednesday is that lull in the middle of the week when you need to recharge after the three to four days of work before. The fact you can make this the night before and literally take the pot out of the fridge and directly onto the hob is a comforting thought.
Serves: 4 Time: 1 hour
200g of lentils (50% mung and 50% red lentils)
half an onion
1 teaspoon of garam masala
1 teaspoon of a mild curry powder
1 teaspoon of turmeric
1 litre of vegetable stock
2 large carrots
- Dice the onion and fry in oil until soft. Add the spices and gently cook for 2 minutes.
- Add the diced carrot and stock, followed by the lentils.
- Simmer for at least 30 minutes but ideally up to an hour.
- With a hand blender blitz until smooth. Add salt and pepper to taste.
Recipes from my kitchen, Edinburgh, Scotland 