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Lentil Soup




Source of Recipe


adapted from various sources






Recipe Introduction


This is a really nice hearty winter dish that can be adapted in various ways to suit your taste and what you have on hand. It is NOT expensive





List of Ingredients



• 2 cups lentils (I used yellow split peas)
  
• salt
  
• 4 cups water (or more as needed)
  
• 1 bayleaf (I sometimes use 3-4 curry leaves instead)
  
• 1 onion, finely chopped
  
• 6 garlic cloves, finely chopped (less if u want)
  
• 2-3 carrots, finely chopped
  
• 3 sticks celery (finely chopped and put the leaves in the freezer for making stock another day)
  
• 3/4 cup red wine (I used cheap cask wine - it is optional anyway)
  
• 500ml (2 cups) stock (I used chicken consomme from supermarket)
  
• salt and pepper to taste
  
• 400g tin crushed tomatoes
  
• water as needed
  
• olive oil (some use butter)
  






Instructions



1. Cook lentils with bayleaf in salted water until starting to become tender.
   
2. Meanwhile heat oil and gently saute onion. Add carrot, garlic and celery. Stir over high heat until all vegetables start mixing their aromas.
   
3. Tip the almost cooked lentils into the veg turn heat right up and add wine. Let some of the wine evaporate.
   
4. Turn it back down and add in the stock, tin of tomatoes and a tin of water (add more water if needed)
   
5. Cook about 1 hour on the lowest heat (covered) and season to taste.
   
6. Serve with birdseed bread (ie multi-grain)and if you like garnish with chopped parsley or coriander.
   






Final Comments


Obviously you can vary the veg, add more spices or meat or whatever you like. But I like this because it is affordable. when I am less lazy I do make my own stock