Soup of the Red and Lentil Variety

First of all, let me just ask you all, is it possible to buy chocolate biscuits on shopping day, open the packet on the first day, and for them to last the whole week? I think not!
On the more healthy, disciplined side, today we are having Red Lentil Soup for lunch! YUM!

 

INGREDIENTS:
Oil
Lentils
Garlic Cloves
Onion
Curry Powder/Paste
Tomatoes

Stock
Water

HOW TO MAKE THIS LENTIL DELICIOUSNESS:


Grab some red lentils (remember these are the main thing in the soup so use however much you need to feed everyone). Put the lentil in a strainer and rinse them for a while. If you don’t do this they end up being a little husky.

Chop up some onion and garlic. I use half an onion and a clove of garlic for most family meals/soups, my husband always uses a whole onion and 2 garlic cloves. So just use how ever much you want, and you don’t need to be fussy about the chopping. Then in a heavy based pan heat up some oil and chuck in the onion and garlic and sweat them off until they are sort of softish. They don’t need to be completely cooked because there is heaps more cooking to come.

Once the onion and garlic has softened, put in some curry powder or paste. Use whatever flavour you like and if you are a regular curry eater you will know how much you can handle. I used two huge teaspoons (mountain high) of mild curry powder. I needed to add a bit extra oil in order for the powder to form a paste. and to be able to cook off the powder a bit. After about 2 to 3 minutes the powder should start to smell… a lot…

At this stage you can put in your tomatoes. I just used about half a can of tinned tomatoes, but a couple of fresh ones works too – depends how tomatoey you like things! Tomatoes are my absolute faves so I tend to tomato up anything I cook. Then add in your stock. I didn’t have any vegie stock on hand, but I did have some frozen tomato stock that I made last time I bought cooking tomatoes, so I just used that (like I said, I LOVE TOMATOES!). Also add in some water. It should look pretty watery at this stage.

After that has cooked for a few minutes put in your lentils. Give them a good stir and keep stirring every 10 or 15 minutes until it really thickens up.

Don’t mind the big tongue looking thing in this picture. That’s the frozen
tomato stock.

You may need to add some more water along the way, as it will thicken and thicken, but the lentils need to get nice and mushy. When they kind of have the consistency of rice they are cooked and the soup is ready. For me this took about 45 minutes I think? maybe a bit longer.

AND VOILA! Ready to serve Red Lentil Soup. You could serve this with a dollop of thick natural yoghurt in the middle and a few slices of cucumber, or mint leaves, or some nice flat bread, or even (which is what I was going to do) some grilled chicken strips. It is seriously delicious…
OH! and if you are not a fan of the texture of lentils (which I am not – I REALLY want to love it – but it just never happens) you can blitz it up and it kind of feels more like the texture of pumpkin soup, especially with some yoghurt through it.
Happy Cold Weather Soup Day!

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