Hi, today I am sharing a short post for an easy Lentil Soup that you don’t have to do too much and has a wonder flavour.
I love soups that you can roughly chop your vegetables up, chuck them into a pot and cook them with some stock and all that is really required is some stirring which can be done in between other things. This soup is just that and has a great flavour thank to the lovely spice cumin.
This recipe has been adapted from a little book called The Happy Pear that I am very pleased I found it. I have also made the Vegetarian Lentil and Eggplant Moussaka which is fantastic too and is worth a try if you have not done so already 🙂
I hope you had a wonderful weekend and have had a good start to your week. I hope you enjoy xx
(Recipe adapted from David and Stephen Flynn – The Happy Pear: Healthy, Easy, Delicious Food to Change Your Life)
- 150 g red lentils
- 1 large potato roughly chopped
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 1 large large stick of celery roughly chopped
- 2 cloves of garlic roughly chopped
- 1 large courgette roughly chopped
- 60 g dried apricots roughly chopped
- 2 tablespoons oil
- 1/2 tablespoon ground cumin
- 1 teaspoon dried thyme
- salt and black pepper
- 1.5 - 2.5 litres vegetable stock
- juice of 1/2 lemon
- fresh parsley or coriander to serve
- In a large pot add the oil and on a high heat, add all the vegetables and a little bit of salt, reduce the heat, cover and cook for 15 minutes stirring occasionally.
- Add 1.5 litres of stock, lentils, apricots, cumin, thyme and some black pepper. Bring to the boil, stirring regularly to make sure nothing sticks to the bottom of the pot. Turn the heat down and simmer for about 40 minutes until all the vegetables and lentils are cooked ( the lentil will have turned a pale yellow in colour).
- Remove from the heat and blend with a stick blender until you have a smooth consistency. If the soup is too thick add some more stock or a bit of water. Add the lemon juice and check the seasoning.
- Serve with some fresh coriander or parsley and some bread.