Quick & easy red lentil soup
This is simply delicious. Although the soup needs to cook for about forty five minutes, it’s incredibly quick and easy to prepare. The ingredients are items that you may normally have in your pantry and in addition to being so very tasty, this soup is nutritious and very inexpensive.
To serve 4, you’ll need:
6 oz (1 cup) rinsed and drained red lentils
4 cups vegetable stock
2 tablespoons chopped onion
½ cup peeled and diced potato
1 teaspoon paprika
¼ teaspoon salt
Freshly ground black pepper
Method
Combine the lentils, stock, onion,potato and paprika in a medium-sized pan and bring to the boil. When boiling, cover the pan – but leave the lid slightly ajar – turn the heat right down to low and cook for 45 minutes – or until the lentils are soft. Add the salt and pepper to taste. Tip the soup into a blender, whiz briefly then serve.
If wished, serve with:
Garlic croutons
Cut two slices of good white bread into ½ inch cubes. Pour half an inch of oil into a frying pan. Turn the heat to medium and add three whole garlic cloves,peeled and lightly crushed. When they are golden, remove them and discard. As the oil is now hot, add as many croutons as will comfortably fit in the pan, turning them so all sides cook. When they are golden,remove them with a slotted spoon and drain on paper towel. Repeat with the remaining cubes until all are cooked.
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