Lentil soup has to be the best thing since sliced white bread with lashings of butter and sprinkled with fresh ground black pepper with a hint of rosemary to make it pop. This is really healthy, really simple and tastes wonderful. If you are looking for simple meals to cook for one just reduce the ingredients. This recipe will feed about 3-4 adults with some left over for the next day. It can also be frozen and reheated very quickly. Perfect for students looking for meals on a budget, or for a very quick supper when the larder is low!!
So very easy to do, this one pot magic takes about 25 minutes of chopping and cooking and eating time.
You will need
- 3 large carrots chopped into small chunks
- 1 tin of chopped tomatoes
- 1 cup of lentils
- 1 onion chopped up
- 3 celery stalks sliced thinly
- 3 spring onions sliced up
- 3 garlic cloves
- salt & pepper
- 3 sprigs of rosemary finely chopped up
- 2 pints of water
Chop up the onions and lightly fry with the finely chopped rosemary and add the crushed garlic just before you add all the other ingredients so not to burn the garlic. Then bring to the boil for about 15-18 minutes. Or until the carrots are cooked though.
Using a hand blender thin out the soup. Make sure most of the large lumps of carrot are blended and simply serve with crusty bread and garnish with a little rosemary.
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