Warming, filling, nutritious and comforting: lentil soup is one of my favourites. It’s also very quick to make and is ideal for lunch or as a starter when unexpected guests arrive and you have to spread your dinner further than anticipated!
Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.
Serves
4 to 6 as a starter, 2 for a main course
Ingredients
1 tbsp olive oil OR butter
1 onion
1
cup split red lentils
4
cups water
2
tbsp lemon juice
salt
and pepper
Method:
- Heat the oil in a large saucepan or pressure cooker. Chop the onion and cook it for about 5 minutes until it has started to brown.
- Stir in the lentils, add the water and bring to the boil. If you are using the pressure cooker, cook it for 5 minutes; if cooking conventionally, simmer for about 20 minutes.
- Reduce pressure naturally. Using a potato masher or stick blender, purée the soup. Season with salt and plenty of black pepper and add the lemon juice. Serve piping hot.
- Variations:
- Add 1/2 tsp cumin and a garlic clove with the onion.
- Chop a carrot and cook it with the onion.
- For a delicious, quick Curried Lentil Soup, add one garlic clove and some diced fresh ginger to the onion while it’s frying. Stir in 2 tsp curry powder/paste just before adding the lentils. Serve with chapatis.
- You can make this soup thicker and more substantial by adding another 1/2 cup of lentils.
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