while the weather seems to be warming up after all that snow, the nights are still a little chilly around here. there’s always a fire crackling away somewhere in the house and supper is usually a warming bowl of soup.
Prep | 10 minutes
Cook | 20 minutes
Serves | 4
INGREDIENTS
Step 1:
1tbsp extra virgin olive oil
1 onion, peeled and roughly chopped
Step 2:
2 small potatoes, peeled and diced
3 parnsips, peeled and diced
4 carrots, peel and rough chopped
1tsp parsley
1tsp thyme
1tsp ground coriander
1tsp curry powder
1tbsp ground cumin
Step 3:
600ml vegetable stock
1x400g tin of lentils, drained & cooked (with 2tbsp reserved for garnish)
1x bay leaf
Garnish:
reserved lentils
sprinkling of parsley
a few chilli flakes
METHOD
In a large frying pan sauté the onion in a little oil for 3 minutes to soften. Stir in the remaining veg, herbs and spices and cook for a further 7 minutes. Add the stock, lentils and bay leaf and simmer for 10 minutes. Remove the bay leaf and reserve 2tbsp of lentils for the garnish. Transfer to a blender that accepts hot liquid and process until smooth. Garnish with the lentils, a sprinkling of parsley and a few chilli flakes, if you like.
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