Recipes by type‎ > ‎Soups‎ > ‎

Winter vegetable and lentil soup

I make this probably once a week or fortnight, so easy and yet popular it is.  The Naughty Knight loves it, greeting it with a cry of "Is it orange soup? I love orange soup!" A handy way of getting vegetables down vegetable shy children, as the texture is so easy to swallow, easy to scoop in a spoon and quite sweet.   I tend not to peel the potato, carrots or parsnip but scrub them well.
Ingredients
  • half onion, roughly chopped
  • 2 cloves garlic, bashed and chopped roughly
  • 1 small potato, diced
  • 1 of each of 2 or 3 winter root vegetables (e.g. carrot, parsnip, turnip, swede), diced
  • 1 cup red lentils
  • 1 pint chicken or vegetable stock
  • 1 bay leaf
  • seasoning as desired
Method
  1. First of all fry the onion in a little olive oil and add the garlic towards the end so it does not catch.  
  2. Add the potato and other vegetables and stir well to coat in the oil. 
  3. Add the lentils and coat as well.
  4. Pour the stock over and bring to the boil. Reduce to a simmer, add the bay leaf and season.  Simmer for about 20-30 minutes or until the lentils are cooked and the vegetables very tender. 
  5. Remove the bay leaf and blend well till smooth.  Adjust seasoning to taste.  
Comments