There are so many recipes for lentil soup and now that the soup dragon has taken up residence within the internet, you are only ever a few clicks away from a bottomless cauldron of recipes.
Soup is a staple at Netherton Towers. When the offspring were small there was generally a pot of botbot (BitOfThisBitOfThat) soup on the go to feed them and any after school hangers on they may have picked up along the way. Leftover or limp veg, stock, rice and tins of tomatoes, the contents of the fridge - anything could be chucked together in an instant and I just love the power of the blender to hide things that kids claim not to like, but don't notice if they can't see them.
This one, on the other hand, was made in a more leisurely and considered manner, with the ingredients weighed out, so that I could share it.
It is a thick, warming soup, with a warm undercurrent and a little bite added to the - long pause while I search for a less clichéd word than velvety; nope, brain has ceased up, the texture will remained adjectiveless - smoothness of blended lentil and potato.
1 onion, chopped
2 tblsp oil - I used some garlic and chilli oil for an extra kick, but rapeseed or olive will work equally well
1 tsp ras el hanout
100g red lentils
450g sweet potato (or squash), peeled and diced
1 litre stock, vegetable or chicken (vegetable stock will make this a vegan/vegetarian dish)
1 red pepper, finely chopped
Put half of the oil into a large pan or casserole and warm over a moderate heat.
Sweat onion until soft and translucent. Be gentle, you don't want brown or crispy bits, but you do want to coax the sweetness out of the onions.
Add the spice and stir well, cook for 2 -3 minutes.
Add the sweet potato, lentils and stock.
Simmer for around 30 minutes until the lentils are thoroughly cooked and the potato is soft.
Blend with a stick mixer or in a blender.
Heat the remaining oil in a frying pan
Add peppers, cook for 5 minutes
Stir into soup.
Serve.
Netherton Foundry Shropshire 2018 ©
