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Homemade Lentil Soup Recipe |
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Click picture to enlarge
Red lentils and vegetables are cooked slowly until they
are very soft, then they are blended to give a rich and velvety consistency. This tasty soup is suitable for vegetarians and freezes
very well.
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KEY POINTS
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Preparation Time: |
25 mins |
Cooking Time: |
3-4 Hours |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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INGREDIENTS
WHAT SPECIAL KITCHEN EQUIPMENT
Slow Cooker
Switch the cooker on to high heat.
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Metric |
Imperial |
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3 tbsp olive oil |
3 tbsp olive oil |
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1 onion peeled and chopped |
1 onion peeled and chopped |
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2 celery sticks, chopped |
2 celery sticks, chopped |
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1 carrot, sliced |
1 carrot, sliced |
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2 garlic cloves, crushed |
2 garlic cloves, crushed |
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1 potato, peeled and diced |
1 potato, peeled and diced |
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250 g red lentils |
9 oz red lentil |
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750 ml near boiling vegetable stock |
1¼ pints near boiling vegetable stock |
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2 bay leaves |
2 bay leaves |
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½ tsp ground cumin |
½ tsp ground cumin |
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cayenne pepper to taste |
cayenne pepper to taste |
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salt and ground black pepper |
salt and ground black pepper |
Preparation Before Cooking
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Peel and dice the potato, chop the onion and celery and slice the
carrot. Crush or chop the garlic cloves.
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CLICK ANY PICTURE BELOW TO ENLARGE IT
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Heat three tablespoons of olive
oil in a frying pan on medium heat. Add the sliced onion and cook for 5 minutes until soft.
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Stir in the celery, carrot, garlic and potato.
Cook for a further 4 - 5 minutes, then transfer the ingredients to
the cooking pot.
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Add the lentil, vegetable stock and bay leaves and mix well to
combine.
Cover the cooker with the lid and cook on high for 1 hour. Switch
to low heat after this time and cook for a further 2 - 3 hours or
until the vegetable and lentils are soft and tender. |
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Remove the bay leaves and throw them away.
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Process the soup with a food processor or blender until smooth.
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Tip the soup back into the cleaned cooking pot, stir in the cumin and
cayenne pepper, season to taste with the salt and pepper.
Cook the soup on high for a further 45 minutes, or until piping hot, check
the seasoning.
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Ladle into a warmed bowl and sprinkle with chopped parsley.
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