Here, for a change, is an English-style lentil soup, and very comforting it is, too. This makes a huge pot so you can keep some in the fridge or freeze it. But by all means reduce the quantities if you wish.
Serves: 10
Time to prepare: 25 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
2 onions, chopped
2–3 carrots cut into small dice
2 celery sticks, cut into small dice
1 small leek, chopped
2 tablespoons olive oil
500g (1lb 2oz) split red lentils
250ml can sweetcorn (no added sugar)
2 tablespoons tamari or soya sauce
1–2 tablespoons freshly squeezed lemon juice
Instructions
Fry the onion, carrots, celery and leek in the oil in a large saucepan, covered, for 10 minutes, until beginning to soften, stirring often.
Add the lentils and 2.5 litres (4 pints) of water. Bring to the boil, then leave to simmer gently for 15–20 minutes until the lentils are pale and soft.
Remove 2–3 cupfuls of the soup and blend the rest, roughly, in a food processor or with a stick blender. Put the reserved cupfuls of soup back.
Add the sweetcorn, tamari or soy sauce and lemon juice, salt and pepper – white pepper is nice in this – to taste.
