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!
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