Sunday, November 14
Vegetable and lentil soup
This is one of my favourite soups and is great for using up those droopy leftovers at the bottom of the veg drawer. You can tart it up with some soured cream or spice it up with a crushed dried chilli, but the basic recipe also works exceedingly well. It's also a good way to introduce pulses into the diet of those who might otherwise be resistant to them ;-)
When we have had roast chicken I make the basic soup (using chicken stock) and then after blending, drop in all the odds and ends of chicken from the carcass.
Sorry the quantities are so vague, but I never measure it. You can always thin it down later if it's too thick so best to underestimate the liquid to start with.
Couple of sticks of celery
Carrot/parsnip/swede/any other leftover vegetable
Hot water & stock cube (or homemade stock should you be so inclined)
Dried red lentils/split peas (use lentils for quicker results)
Dried mixed herbs
Salt & pepper
Chop the onion and garlic and saute them in a bit of oil. Chop all the other veg into roughly-similar size pieces and throw in, with the herbs. Stir and then fry for five minutes or so.
Sprinkle in some red lentils and mix them round in the veg, then add the water and stock cube so that the veg is covered, and add the tinned tomatoes and a squirt of tomato puree. (add a crushed dried chilli at this point if you want a bit of bite)
Cover and cook till the veg is tender and the lentils are falling apart (about 15 mins). Leave it to cool for five minutes or so, then blend in a liquidiser or using a hand blender (less washing up!).
Throw in chicken leftovers/soured cream/chilli oil or just serve as it is. Hot crusty bread or fresh herb scones will go down well although it's also pretty filling on its own!