I think one of the tastiest soups I make through the wintertime is my Red Lentil Soup.
This filling soup is Greek in origin, and has a familiar authentic taste, which makes you think of the pending Summer to arrive, and holidays to have. It’s quite easy to make, and whenever anyone has eaten it at the Exmoor Inspired Studio for lunch, they remark how lovely it tastes.
But there is no real secret as it is made from accessible ingredients that you probably already have in your kitchen cupboard. Below are the ingredients and the method to make the soup.
I hope you enjoy and let me know how you get on.
This recipe makes 6 good sized portions for lunch.
Firstly, chop all the vegetables and fry off in olive oil on a gentle heat in a large heavy bottom saucepan:
1 large carrot
1 medium onion
1 stick of celery
2 cloves of garlic finally chopped
3 tbsps. of olive
When the onions are soft and translucent you can add the rest of the ingredients then add:
250g of washed red lentils
1x 400g tin of chopped tomatoes
1x tsp Oregano
1x tsp Cumin
Collect a couple of sprigs of rosemary & 1x bay leaf tied in a little bundle (you will need to keep these herbs together to then fish out before pureeing)
You will need to add few chilli flakes, probably 6-8 flakes in the palm of your hand, its only to give a very subtle background warmth, but not to set your mouth on fire!
Add 1x tsp salt, and 1x tsp pepper
2x vegetable stock cubes and 2 pts of boiling water
Cook:
Bring the soup to a gentle simmer for 30 minutes until your vegetables and lentils are very tender (stir occasionally so lentils don’t stick and catch on the bottom of the pan)
You can leave to stand over night or until you need to serve it, I like the flavours to meld and settle.
Finish:
When you are ready to puree with either a blending stick or in the food processor, do remember to take out my rosemary and bay leaf bundle, you don’t want to whizz this up in the final soup.
Finish the soup with 1x lemon grated rind / zest and the lemon juice. Stir in.
Adjust seasoning to taste.
Tip: If the soup seems too thick you can let it down slightly with some hot water, but just add a splash at a time.
I finish with some fresh chopped chives or spring onion green shoots from the garden sprinkled on the top, and serve with a variety of fresh crusty breads……..delicious!