I would apologise for all the soup recipes recently, but I think soup is great… very healthy, plus it’s something hot and tasty to fill you up in the dreich midwinter. Best investment I ever made was probably a squat thermos that’s the perfect size for meals on-the-go! This one’s different from every other soup I’ve ever blogged about as it involves no blending. It’s been 3 and a half years since I left school, and the thought of their disgusting soup with the bits floating about it has thus far put me off the non-blended soup genre entirely – but this recipe bears no resemblance to that, and packs in plenty of tasty flavours.
2 medium carrots, diced
1 large onion, diced
3 garlic cloves, minced
1/2 tsp dried chilli flakes
2 t dried mixed herbs (Oregano if you want to be specific)
400g tin chopped tomatoes
200g green lentils (Puy if you’ve got them)
1 litre hot vegetable stock
- Melt the butter in a large saucepan
- Add the onion, carrots, and garlic and a pinch of salt. Stir until everything is coated in butter and cook over medium heat, with the lid on, for 15 minutes. Stir occassionally.
- Once the vegetables have softened, add the other ingredients. Cover again, and simmer for 30 minutes / until the lentils are cooked.
- Season with salt and pepper to taste; serve with some parmesan grated on top if you fancy.