I was given a soup cookbook by my boyfriend, Iain, for my birthday back in November. The first thing he said to me when I opened it was, ‘This is more for my benefit than yours, I want you to make me soup!’ I felt a bit like a 50’s housewife, expected to cook and clean up after him, but he was quick to put the shovel down (for the hole he was digging) and backtrack to save his butt! Luckily for him, he got me some other lovely presents and all was quickly forgotten.
And I did see the thought behind his gift. It was approaching winter and what more do you want on a cold, miserable day, than a nice, hot bowl of soup. Plus, soup can be so versatile and there are so many different ingredients to be used, that you can always find something to suit your mood. I’m more of a fan of vegetable soups, I don’t really like ones that don’t have big chunks of meat in them.
Iain put in a special request for the first soup to be made from the new cookbook to be Lentil Soup. I decided to give in, despite his earlier gaffe, because he said it reminded him of eating his Grandma’s lentil soup when he was younger. How can I resist a request like that when it’s tinged with such sweet childhood memories?!
The soup has some great flavours to it – celery, onions, carrots and tomato juice give you your daily dose of veg, the lentils thicken the soup and make it nice and chunky, and a dash of curry powder gives it a nice little kick of flavour.
This soup is so easy to make, with the ingredients added in three batches and brought to boil, then allowed to simmer for 25 minutes until all the veggies are tender.
After that, you’re all done! Just season, serve and enjoy!
Prep Time: 15 minutes
Cooking Time: 25 minutes
1 tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
1-2 tsp curry powder
¾ cup red lentils
5⅔ cup (1.4L) vegetable stock
½ cup (125mL) tomato juice
Salt and pepper, to taste
Crusty bread, to serve
- Heat oil in a large, two-handled saucepan over medium heat. Add onions, celery and carrots and cook, stirring for 5 minutes, until onions are translucent.
- Add the garlic and curry powder and cook, stirring for another 2 minutes. Add lentils, vegetable stock and tomato juice.
- Bring to boil, then reduce heat to low, cover and simmer for 25 until vegetables are tender. Season with salt and pepper and serve immediately with crusty bread.