Mark's Multi-Lentil Soup

Here's a soup idea for those of you (like us) currently experiencing some very cold temperatures. In weather like this a cold sandwich for lunch really doesn't hit the spot: you need something hot. This soup is ridiculously easy to make and uses only store-cupboard ingredients.

Mark's Multi-Lentil Soup



Ingredients   (Makes 2 generous or 4 small servings)

1 large onion, peeled and chopped

1 large carrot, peeled and diced

Approx 200g dried lentils - of 4 or 5 types (this time I used Red Lentils, Yellow Lentils, Mung-beans and Green Split Peas). If you want to use larger pulses, such as beans, you may have to soak and pre-cook them.

1 tsp curry powder

1 tsp yellow Mustard seed

1 tsp Fennel seed

Half tsp ground Cumin

Half tsp Chilli flakes

Approx 1 litre water (or stock if you have some available)

Approx 1 tbsp vegetable oil

(Note: use any spices you fancy, or have to hand, adjusting to taste!)

Method

Cook the onion in the oil, over a low heat, in a large saucepan

When the onion is translucent but not brown, add all the remaining ingredients

Bring the pan to the boil, stir well, cover, and then let it simmer for about an hour

The various types of lentils etc will perform differently - some will fall completely, some will remain fairly firm - but this is what you want, different textures

After an hour, check that all the lentils are cooked. If not, simmer them for a bit longer

Add some more water / stock if necessary to achieve a consistency that suits you (I wanted mine to be quite thick and chunky)

A few minutes before serving, season the soup. Note: do not add salt early in the cooking time, because this will prevent the lentils softening properly

If desired, blend the soup to a smooth consistency, otherwise leave it as it is

Serve with crusty bread!

Making this nutritious, healthy, warming soup is almost as easy as opening a can, but the end result is 100 times nicer!