This is a hearty, traditional soup, with a Pesky twist. It’s tasty, filling, super easy to make (there are hardly any instructions below) and makes the perfect lunch for a cold, wet November day.
You can use any colour lentils for this recipe – Yellow (sometimes called Dal), green or red, or a mix of all three.
This soup freezes really well. Just tub it up into portions in air-tight containers before freezing. Then you can grab a tub as you’re running out the door to work. It’ll be defrosted by lunchtime and you can just heat it up in the microwave until it’s piping hot.
This recipe is naturally vegan, gluten free and sugar free. Just double check the ingredients on your stock cube if any of these are a concern though.
Ready in 40mins – (10mins prep, 10mins frying, 20mins simmer) – Serves 6.
Ingredients:
- 300g of carrot, washed and grated (no need to peel)
- 2 onions grated or chopped finely
- 150g of potato, washed and grated (no need to peel)
- 2 tablespoons of olive oil
- 2 cloves of garlic, crushed and finely chopped
- 2 bay leaves
- 300g of lentils, rinsed thoroughly
- 1 vegetable stock cube
- A good pinch of salt
- A good pinch of black pepper
- 2 pints of cold water
- 1 tablespoon of parsley
Method:
- Put the grated carrot, onion, potato and the oil in a large pan over a medium/high heat and fry off for 5-10mins, or until the onions have turned translucent and the potato and carrot have softened.
- Add the garlic, bay leaves, lentils, stock cube, salt, pepper and water.
- Stir well, bring to a boil, then turn the heat down and put a lid on (a piece of kitchen foil will work just as well if you don’t have a lid that fits).
- Simmer gently for 20mins, stirring occasionally to make sure it doesn’t burn at the bottom.
- Once the lentils have puffed up and softened, turn the heat off, add the parsley, and you’re ready to serve.
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