A soup for every day
January 28, 2013
This is the soup we eat right through the winter. It’s very tasty, easy to make, nutritiuous, you can make vast quantites of it to freeze or stash in the fridge and very importantly it’s super, supercheap. So what goes into this wonder lunch/dinner/snack? Well, pretty much anything, especially the kind of stuff that’s in season at the moment (leeks, onions and roots… lots and lots of roots) The base is red lentils which take the same time to cook as most root veg (20mins) and then it’s whatever’s in the fridge really. Before you leap here’s a few ground rules
Start by gently frying your onions or leeks when they’re soft you add lots of garlic and some chilli . A bay leaf in the pot is also very good at this stage.
If you’ve got a pepper or some fennel they can go in with the onions as it’s good to cook these guys until they’re really, really tender and this won’t happen if you add them later.
The spices also go in here and these, my friends,are up to you. Some quick ideas that will never fail you are:
- cumin seeds and/or cracked coriander seeds
- any curry masala you like will work
- your basic fresh chilli and ginger mix is always good and perfect for warding off colds and flus right now
- A spoonful of thai curry pastes are a great quick fix and nicely followed up with some coconut milk when you add stock and lime juice when you serve
Let these cook for a minute or two (especially the chill and ginger) and add any mix you fancy of the following:
To this then add well rinsed red lentils. As a rule of thumb the ratio I use is for every 4 cups of veg I add a cup of lentils. Finally add stock – about a litre (Marigold usually) for every 5 cups of veg and lentils (ie 4 veg + 1 lentils) . Bring to the boil then reduce to a simmer and leave for about 20 minutes.
When everything is tender,blast with your blender til smooth. Serve topped with yogurt and toasted pumpkin or sunflower seeds or drizzle with chilli oil or lime juice – whatever you like. Feel warmer immediately !!
Apologies for being so remiss on the recipe front of late – we’ve been very busy with the 8 week Healthy Eating Programme. Now that we’ve got everything up and running and things are a bit more settled I’ll be resuming normal service.
Have a great weekend,