Lentil Soup

Tomorrow is Monday, the traditional “fresh start” day. I wanted to make a healthy soup that would last throughout the week. I also wanted to use up the veg I had in the fridge, the lentils that have been sitting on my bookshelf in a bag for 6 months, and one of my tins of tomato paste that I seem to be collecting for a rainy day. So here’s what I did.

In a large pot over medium heat, saute, in about one tablespoon of olive oil:

One yellow onion, chopped
Three carrots, sliced
Two celery sticks, chopped
One red pepper, chopped

There is no set rule to what vegetables to use, or how much. I just used the left over veg I had sitting in my fridge.

When the veg is to your liking (say after 10 or 15 minutes), add:

Half a bag of baby potatoes (you know the ones…. the ones already pre-washed and perfect for roasting), cut in half and some in quarters
1 cup of rinsed green lentils

Splash in and stir one cup of the boiled water.

Rummage through your spice cupboard and add:

Curry powder*
Garlic granules*
Chili peppers*

*How much spice? What if you don’t have coriander? Start with a teaspoon or two of each and keep tasting it and add a bit of this and that until you like it. Use whatever spices you like. Even salt and pepper on its own would be fine.

2 tablespoons beef/chicken/vegetable stock mix or 2 stock cubes (I use Knorr)
1 small tin tomato paste
5ish cups boiled water

Bring the works to a boil, then reduce to a simmer for about 45 minutes.

This soup keeps very well in the fridge for up to a week, and can be frozen for months.

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