Lentil Soup

Great winter warmer and very healthy


Serves 4 but make double and freeze in portions also spice it up for a meal by adding some bacon and serve with crusty Garlic Bread

500g brown lentils
1.4 ltr chicken or beef stock or water
2 Bay leaves
A small bunch of finely chopped parsley
salt and fresh ground black pepper
2 tbsp Olive oil
1 medium onion, chopped
1 head of garlic, chopped
2 Carrots finely chopped
1 small tomato, chopped
Half a red pepper, chopped
2 tsp sweet paprika
1 tbsp ground cumin
50g rice

1. Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.

2. Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.

3. Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.

4. Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.

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