Lentil soup - Pack your lunch Wednesday for UAE Saves week
Soup is so simple to make and really satisfying as a packed lunch and is great near the end of working week with packed lunch on Wednesday. Imagine the aroma and the look on your work colleagues faces as you unscrew the cap off your flask and pour out a cup of warm, fragrant goodness. Chunky vegetable soups are great for using up odds and ends in the fridge and smooth soups like roasted tomato could hardly be easier. If you have a hearty appetite, soup and sandwich make a great combination. I'd suggest smoked turkey ham and mustard on granary bread to go with the recipe below.
This is the ultimate in low-cost, body-and-spirit-warming comfort food. Feel free to add other vegetables you have to hand at the saute stage; celery is a good addition. Pour into a wide-mouthed flask and eat with a crunchy, roll of bread.
3 tablespoons of olive oil
1 large onion, chopped
1 large carrot, chopped
375g red lentils, washed and drained
2 litres of chicken or vegetable stock (home made is great but a stock cube is fine)
Freshly ground black pepper
1 teaspoon ground cumin
1 lemon, juiced
- Heat the olive oil in a large saucepan or stock pot.
- Add the onion and carrot and saute until the vegetables are soft and the onion is transparent, but do not allow to brown.
- Put the red lentils into the saucepan, followed immediately by the hot stock and stir well. Leave to simmer for about 25 minutes or until the lentils are very soft. Season with salt and pepper. Add the cumin and lemon juice to taste.
- Puree with a stick blender, in a food processor, rub through a sieve or crush with a potato masher.
- Return to the heat to warm through, then serve