Lentil Soup, my go to lunch time soup

 

This post was first written in June 2013 and updated in June 2021.

I love this soup, it is my go to for a soup for lunch. I usually add a tsp of ginger paste from a jar, a tsp of garlic paste, and a tsp of turmeric to give it a lovely spicy kick, and at 16p a serving, you can have a big bowl.

How To Make Lentil Soup

Saute the onions and carrots, then simmer in water with red lentils until everything is cooked through. Leave as it is, or whizz it smooth. Season it well. 

Taste Variations

• If you want to add different curry pastes or powder, try what you have and you’ll get a different flavour every time.
• Reduce the water right down, and you can use this as a pasta sauce. You’ll need to watch it carefully to make sure it doesn’t burn. I haven’t tried it yet, when I do, I’ll tell you how much water to use

Ingredients

• ▢70 g onion chopped
• ▢100 g carrots scrubbed and chopped (no need to peel)
• ▢250 g red lentils
• ▢1 tblsp oil

Metric - US Customary

Instructions

• ▢
  Saute the onion and carrots in the oil until soft. 
• ▢
  Add the red lentils and a litre of water.
• ▢
  Simmer for 20 minutes. Click here to start a 20 minute timer
• ▢
  Whizz with a stick blender or in a liquidiser, or leave as it is.
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  Add more water if the soup is thicker than you would like

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