Lentil and rosemary… perhaps not the most obviuos combination, but a deliciously nourishing soup! It travels well in a flask for a warming mountain lunch, and it’s great for a hearty lunch at home. You can be nicely lazy and just use pre-cooked lentils, or cook your lentils from scratch which will give the soup an even richer flavour.
Incidentally, if you associate lentils with some hazardous “soak overnight” palava, it may be easier than you think! Usual requirement is to boil them vigourously for 10 minutes before simmering with the rest of your ingredients – check the packet for correct cooking instructions.
Lentil & Rosemary Soup (Feeds 5-6 people)
400g cooked green lentils (one standard tin or carton)
or 200g uncooked lentils covered in water and boiled for 10 minutes
2 tbl olive oil
2 red onions, chopped
Pinch of turmeric
5 cloves garlic, crushed
1-2 tbl chopped fresh rosemary
2 bay leaves
1 litre vegetable stock
salt and pepper
Heat the oil in a pan and lightly brown the chopped onion.
Add all the other ingredients, bring back up to the boil and then simmer gently for about 30 minutes.
Liquidise the soup to whatever degree of smoothness you fancy, sample a bit and add salt and pepper to taste.
If you’re heading out for a walk, this quantity should fit into one large flask.
Or if you’re serving at table, you can smarten up with a swirl of yoghurt, parsley garnish etc.
If you’re thinking of putting your soup in a flask, heading out to the hills AND garnishing your soup whilst out there, well… that’s a little weird… I like your style!!!
If you liked this you may also like:
Veggie Wedgie – cheese & lentil slice
Carrot, Chilli & Coriander Soup
