All souped up

​By Jan Cheshire

The best thing about the colder weather is SOUP. I have just found an older recipe for a lovely soup that my mother used to cook. 

​It is very warming and full of good nutrients.

---

BEST RED LENTIL SOUP
Serves 4-6 people.

Ingredients
¼ cup of olive oil
1 onion chopped
2 carrots peeled and roughly chopped.
4 garlic cloves finely chopped.
2 teaspoons of ground cumin
1 teaspoon of curry powder or to your liking
Fresh or dried thyme to your liking or parsley
1 large tin of diced tomatoes lightly drained
1 cup of red lentils, rinsed with water
4 cups of vegetable stock & 2 cups of water
Salt and pepper to your liking
Pinch of red pepper flakes if desired.

Method

1. Warm the olive oil in a large saucepan.
2. Add the chopped onion and carrot and cook stirring until the onion has softened, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme, or parsley.
4. Cook until fragrant, stirring.
5.  Cook for a few more minutes Pour in the tomatoes.
6. Pour in the lentils, stock and water.  Season generously with salt and pepper.
7. Bring to the boil partially covering the pan then to a gentle simmer.
8. Cook for 25 to 30 minutes.
9. If you have a blender blend 2 cups of soup to lightly pureed, then return to the pan.
10. Serve while hot leftovers will keep well in the fridge for about 4 days. Or can be frozen.
11. For a spicier soup add a pinch or two of red chilli flakes.

                             
Enjoy!