If you’re reading this in England then you will fully understand why I am doing a blog post on soup in August. So cloudy, so raining and wet. My body has been craving loads of warm food lately and what’s better than soup?
I’m not massive on tomato soup but I love lentils. I was mooching around in my cupboards and found these were pretty much the only ingredients I had so I thought I’d put them to the test.
This is a delicious hearty veggie soup that’s filling, cheap and so tasty. It’s pretty thick and full of protein so will leave you full for hours. I like to put a swirl of pesto through it at the end for an extra kick.
You will need:
750g Red Lentils
4 garlic cloves
2 tbsp Olive Oil
A tin of cherry tomatoes
1 tbsp Paprika
1 tbsp Cumin
600ml Vegetable stock
Salt & Pepper
(You can use shop bought or make your own) I like to make my own, so I use…
100g Pine nuts
2 Garlic cloves
Juice of half a Lemon
Salt & Pepper
3 tsp Olive Oil
A handful of Basil
Firstly chop the Onion and Garlic finely and fry them for 5 minutes with the Olive Oil until soft. Don’t let the Garlic burn!
After 5 mins, add the Cumin, Paprika and Thyme. Just pull all the leaves from 2 sprigs of Thyme.
Let them infuse into the Onions for a minute.
Add the tin of Tomatoes.
Add the Lentils and vegetable stock too.
Put a lid on the pan and allow to simmer for 45 mins or until Lentils are cooked.
You may need to add more water from time to time.
After about 20 mins, add 2 teaspoons of Salt and a decent amount of Pepper. I like lots!
When the Lentils are cooked, pour the Lemon juice in.
Taste the soup so it’s seasoned enough.
Whilst the soup is cooking you can make your pesto! Just get a mixer, blend all the ingredients until it starts to look like pesto.
Chop a handful of Coriander and Red Chillies to throw on the top if you wish.