Tuesday, 17 April 2012

Lentil and Vegetable Soup


This soup is really good at the end of the week for using all the old veg in the back of the fridge. You can put pretty much anything in but this is what I generally use.

Lentil and Vegetable Soup

100g red lentils
4 x small potatoes (not new potatoes, just small white potatoes)
3 x large carrots
1 x large onion
seasoning (I use plenty of black pepper, a pinch of cayenne pepper and a pinch of turmeric)
4 x sprigs rosemary
1 x large handful spinach
lemon juice, to serve

Rinse the lentils well in plenty of cold, running water. Put the lentils in a big pan with about 2ltrs cold water (or more if you want your soup to be runnier). Bring to the boil and rapidly boil the lentils for 10minutes, removing as much of the foam that comes to the top as possible. Cut the vegetables (except the spinach) into chunks. Add the potatoes, carrots, onion, seasoning and rosemary and simmer for a further 30mins. Add the spinach and cook for 5mins. Take out the rosemary stems (the leaves can be left) then blend if preferred. I tend to only use 2/3 of the cooking water when I'm blending as I like my soup to be quite thick so the babies find it easier to eat. Serve with a drizzle of lemon juice, warm bread rolls and butter. Yummy!

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