Here, for a change, is an English-style lentil soup, and very comforting it is, too. This makes a huge pot so you can keep some in the fridge or freeze it. But by all means reduce the quantities if you wish.
Ingredients
Method
- Fry the onion, carrots, celery and leek in the oil in a large saucepan, covered, for 10 minutes, until beginning to soften, stirring often.
- Add the lentils and 2.5 litres (4 pints) of water. Bring to the boil, then leave to simmer gently for 15–20 minutes until the lentils are pale and soft.
- Remove 2–3 cupfuls of the soup and blend the rest, roughly, in a food processor or with a stick blender. Put the reserved cupfuls of soup back.
- Add the sweetcorn, tamari or soy sauce and lemon juice, salt and pepper – white pepper is nice in this – to taste.
For more great ‘Soups and Sandwiches’, click here.
