LENTIL SOUP
Serves 4
Cost per serving: less than 50p
Ingredients:
2 Cups (320g) of red split lentils – see notes
2 Carrots – peeled & chopped into small chunks (or Tin of Carrots)
1 Onion – peeled & chopped small (or 1 tablespoon of Dried Onion)
2 Chicken Stock Pots or Chicken Stock Cubes
1 Dried Bay Leaf
1 Level tablespoon Dried Parsley
1 Clove of Garlic ( or 1 Teaspoon of Garlic Puree)
1.5 Litres of Water
Salt & Pepper (Don’t add until soup is cooked & blended)
Method:
1. Put all the ingredients in a large saucepan with the exception of, the salt & pepper
2. Bring to the boil
3. Reduce to a simmer
4. Cook for about 20 minutes until the carrots are cooked (if using fresh) and the lentils are mushy
5. Leave to cool for about 10 minutes
6. Blend until smooth
7. Add slat & pepper to taste
8. ENJOY!
Delicious served with Homemade Soda Bread – you’ll find my recipe in this section
This soup can be made with store cupboard ingredients only – as shown in brackets.
The soup will keep in the fridge in a sealed container for two or three days or it freezes very well.
The recipe can be made Gluten Free by using GF stock pots of stock cubes