Lentil Soup

The taste of this soup hangs on a bay leaf and white pepper. My take on a traditional winter soup. This one is blended, but you could make a broth type soup by chopping the veg finely, and not blending. If you don’t like chopping – blend!

Ingredients:
1 & 1/2 cup of red lentils
2 medium onions
3 medium carrots
2 medium potatoes
4 sticks of celery (big outer ones for flavour)
1 big tomato
1 bay leaf
1/2 tsp white pepper
salt to taste

Chop the onion and fry in your soup pan untll soft n browning. Peel and chop the carrots and potatoes – add to the pan.

Chop the celery – short pieces across the grain – it blends easier. Add to the pot, along with the bay leaf, and lentils.

Add enough boiling water to submerge the veg +1cm. Boil till the lentils are falling apart, and the veg softened. Blend! Its easier with a wand blender, but any will do – watch out for splashes, its hot. If you’re opposed to blending, then go at the veg with a potato masher at this point.

Add the white pepper and salt to taste.

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