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.

Lentil soup

Ingredients

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)
Sea salt
Freshly ground black pepper
1 teaspoon ground cumin
1 lemon, juiced

Serves 6

Method

  1. Heat the olive oil in a large saucepan or stock pot.
  2. Add the onion and carrot and saute until the vegetables are soft and the onion is transparent, but do not allow to brown.
  3. 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.
  4. Puree with a stick blender, in a food processor, rub through a sieve or crush with a potato masher.
  5. Return to the heat to warm through, then serve

There are more recipe ideas for packed lunches here on Cashy and over on My Custard Pie. Read more about Pack your Lunch for UAE SAVES WEEK and how you can take part here...

 

Comments

  • nima
    nima
    2013-09-20T07:48:03

    Hi Sally, I tend to throw in a small potato, carrot and onoin whole - let them cook away in a bit of water, then the lentils go in, then the spices and salt etc after the lentils are cooked. Is this a less tasty version of your recipe? Plus, I think it's worth noting that I've been told never to add salt till lentils cooked - else they'll stay hard.... old wive's tale?

  • MyCustardPie
    MyCustardPie
    2013-09-20T10:03:02

    There are so many versions of lentil soup NIma. One variant in the Middle East is to add spinach - this is really nice with brown lentils. Salt is usually added at the end for the reason you state - however must admit to never trying out a side by side comparison! Thanks for your comment

     

  • Colin
    Colin
    2013-09-20T12:25:27

    This sounds delicious Sally, will definetely be trying it next week.  Lentils are said to be the most nutritious of all legumes – high in minerals and they help assimilate protein and iron absorption - so a good healthy option as well as wealth saving:-)

  • MyCustardPie
    MyCustardPie
    2013-09-20T14:23:10

    My daughter is vegetarian so I use lentils a lot - an excellent source of 2nd class protein as well as very economical. I often make things like 'ragu' or the base for Shepherd's pie with them so I don't have to cook twice. No one misses the meat - expect my supermarket bill!

  • alexie62
    alexie62
    2013-09-22T00:09:31

    Lovely recipe Sally, I also include a medium sized potato, turnip, coriander, lentils and orange dahl and half a cup of quaker or jungle oats it gives it thickness and makes the soup delicious.

  • alexie62
    alexie62
    2013-09-22T00:09:39

    Lovely recipe Sally, I also include a medium sized potato, turnip, coriander, lentils and orange dahl and half a cup of quaker or jungle oats it gives it thickness and makes the soup delicious.

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