Lentil Soup

This soup is easy to make and wonderfully flexible - can easily be made into a hearty Winter stew and served with rice for a delicious and healthy meal which will sustain you through the current global freeze. Lentils are a great source of protein but remember only to use red or yellow lentils as these cook quickly.

1 cup red or yellow lentils (rinsed in cold water)
2 cups of chicken or veal stock
2 cloves of garlic
1 medium onion finely chopped
2 carrots finely chopped
1 stick celery finely chopped
4 tablespoons olive oil
small knob of butter (optional)
1 teaspoon finely grated fresh ginger (optional)
salt, pepper

optional extras
2 tablespoons of finely chopped parsley or cilantro (coriander leaves)
1 finely chopped jalapeno pepper

Sweat the onion in olive oil (and butter if using) for couple of minutes on a medium heat until the onions are slightly translucent. Add carrots, celery, garlic and ginger, if using,  and  stir. Allow to sweat together for 5 minutes, stirring occasionally to prevent sticking to the pot. Add jalapeno if using. Add the lentils and stock and cook for 20-30 minutes. Test lentils to see if cooked. Season to your taste with salt and pepper. To make soup smooth use a hand held blender to whiz it - this is not necessary as it is just a textural thing but will give the impression of a wonderfully creamy soup. To serve drizzle a little olive oil and sprinkle some parsley.

This soup freezes really well. If you want to make it into a stew, add some chopped potato (small cubes), courgette (zucchini) or tomato into the soup when you add the stock and do not blend at the end. Babies love it!

Bon appetit!