Spiced Lentil Soup [VG/V/DF/GF]
This spiced lentil soup is comforting winter food – I keep tinned carrots, tomatoes and a bag of lentils on standby for those evenings when the Small Boy is already tucked up in bed and snoozing and there’s not much else in the fridge or kitchen cupboard. I’ve used red lentils here, but brown lentils or green ones are just as delicious. Take this recipe as a guide to start experimenting with.
2 fat cloves of garlic
1 small red chilli or a pinch of the dried stuff
2 carrots or 300g tinned carrots (drained weight)
1 tablespoon oil (vegetable, sunflower or groundnut)
1 teaspoon ground cumin or cumin seeds
a handful of fresh coriander or parsley
1 x 400g carton or tin of chopped tomatoes
200g dried red lentils, rinsed
Peel and slice the onion, peel and finely chop the garlic, finely slice the chilli and wash and slice the carrots. Put the oil into a medium heavy-based saucepan, add the vegetables plus the chilli and cumin, and cook on a low heat, stirring to soften. Chop the coriander or parsley and add to the pan.
When the onions have started to soften, pour over the chopped tomatoes and add the lentils. Add 1 litre of water (that’s four cups of water for every cup of lentils). Stir and turn the heat up to bring to the boil, then reduce to a simmer. Simmer for 20 minutes or until the lentils have swollen.
Serve chunky or pulse in a blender until smooth.
Tips: Thicken leftover soup with extra cooked lentils to make a pasta sauce, or simply use less water in the first place. Toss with pasta and grate some cheese on top for added deliciousness.
For a richer-flavoured soup, add a glass of red or white wine and reduce the amount of water slightly.
‘Spiced Lentil Soup’ from A Girl Called Jack by Jack Monroe.
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I make something similar to this – one potato, one carrot, one onion (all grated) handful of lentils and chicken stock. I love it as it is but shall now try the addition of garam masala which could take it to another level.
The garam masala makes it really warming. Also try substituting the lentils for a can of kidney beans for a thicker protein-packed soup, that’s good too…
Wow, this is delicious! Popped it on to simmer as I was planting a bunch of herbs out the back garden (what can I say, you’ve been a bit of an inspiration) and oh my god. So. Good.
Glad you like it!! That was pretty much my response when I first made it too 😀 good luck with the herb garden x
If you buy herb cuttings in the supermarket save any you don’t use and put in some water till they root then transfer to a pot with soil. Have got quite a few this way!
Made this today it’s lovely. You are right by the way, when I started reading this blog I had the sum total of 0 herbs growing. I know have 14 pots on every window sill available. It’s been an inspiration.
I didn’t have any onions. So I substituted one for a leek that I had in my fridge. Turned out lovely. 🙂