Warming cream of lentil soup2018-01-31
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Second week of the year and you’ve finished off all the leftovers from Christmas that you had in the freezer. It’s time to start cooking again and with the cold weather you fancy something nice and hot. But you have to resist temptation and you need recipes that help you to tighten your belt back to the same hole as it was before Christmas.
That’s why we bring you this recipe for cream of lentil soup: very tasty and packed with goodness to help keep out the cold. We’ll be using Organic Vegetable Stock and if you fancy a little extra creaminess you can replace some of the stock with Buckwheat Cuisine.
The quantity of stock shown is to make a fairly thick cream soup. If you’d like it more liquid, just add more stock. And as garnish you can sprinkle on some croutons or a handful of chip sticks.
- 400g cooked and drained lentils
- 2 carrots
- 1 large leek
- 1 onion
- 2 cloves of garlic
- 750 ml Vegetable Stock
- Salt and pepper to taste
- Other spices to taste: thyme, paprika, powdered onion.
Put a saucepan with a little oil on to heat.
Chop the vegetables and cook them in the pan.
Add a pinch of salt and pepper to taste.
Once they're lightly fried, add the lentils and mix it all together.
Immediately after this, add the vegetable stock.
Cover the pan and when it comes to the boil simmer for about 20 minutes.
Take off the heat and when it's cooled down a little, whizz it up with a hand blender or in a liquidiser.
Add more salt and/or stock if necessary.
And it's ready to eat!
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