Lovely Lentil Soup Recipe

Time for another speedy recipe at the Shiny Kitchen.  This time it is a super speedy lentil soup recipe.   Sometimes lentils are neglected as being something only to be used when trying to eat healthily or as a frugal foodie item.  In truth lentils are tasty too and should be enjoyed regularly.  Yes they are cheap and good for you, but they can also taste pretty delicious too.  And, since they are one of very few pulses that do not need to be soaked or boiled for several hours they can make for super speedy recipes too.

This soup could be a simple supper accompanied perhaps by a salad to start and a hunk of crusty bread.  However, we have just enjoyed it for a simple lunch with a little toast smothered in far too much butter.  As a lunch menu it is great, because you can easily make enough to  have more for leftovers the following day:

To serve four the ingredients were:

  • a little olive oil
  • 6 rashers of streaky bacon – snipped into slices
  • one onion – chopped
  • one carrot – diced
  • one celery stick – sliced
  • one garlic clove – crushed
  • one 225g tin of tomatoes – chopped
  • one large mug of red lentils
  • two large mugs of vegetable stock
  • freshly ground black pepper
  • a couple of bay leaves
  • a cup of cabbage – finely shredded

To create a tasty soup from lentils is easy as they cook very quickly.  If you want a bit more texture and roughage you might switch to brown or green lentils but you will need to extend the cooking time by another half an hour or so.  Anyway – on with the method:

  1. First up warm the olive oil in a decent sized saucepan and pop in the bacon slices.  On a medium heat, fry till they take on a little color and have released some fat.
  2. Throw in the onion, carrot and celery and turn the heat up.  Fry till everything is starting to turn a little bit golden around the edges.
  3. Next add the remaining ingredients (except for the cabbage), stir and bring to the boil.
  4. Pop the lid on and turn down to the lowest simmer your stove can manage.
  5. After 15 minutes add the cabbage and give it a good stir.  You might want to add a little more water if things seem a little dry.
  6. Pop the lid back on and finish cooking for another 15 minutes.

That’s it!  Serve up, sit down and enjoy.  You won’t need huge bowls of this as its pretty filling, but some nice bread won’t go amiss.  If you do have some saved for leftovers you will probably want to add some more liquid as pulses continue absorbing water so it may be a little drier than you would like, the next day.

About Kelly Rockwell

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