Friday, 10 September 2010
Brown lentil and vegetable soup (3 colours)
Brown lentils (dried) - 325 g
Water - 3 pints
Onions - 250 g (about 2 medium sized), roughly chopped
Carrots - 250 g (about 4), roughly chopped
Potatoes - 150 g (about 2), roughly chopped
Ground cumin - to taste
Lemon juice - to taste
1) Place the lentils in a large pan with the water. Bring to the boil then add the vegetables.
2) Reduce the heat, cover and simmer for 40 minutes.
3) Pour the mixture into a blender and blend to a creamy consistency (in batches if necessary). Return the soup to the pan. Bring to the boil and then simmer for 1 minute. Sprinkle with cumin and stir well.
4) Serve with toast and lemon juice to pour on the soup (this enhances the flavour). Serves 6