Green Lentil Soup

Later on today we will be taking a wee trip to see Nancy at our local Farm Shop to pick up our veggies for the coming week..   I wanted to use up what we had left over from last week so thought i’d make some soup.    The weather today is horrid its raining heavy, its windy and cold.. just the right kinda day for a bowl of soup and some fresh made crusy bread.

The bread is churning away in the breadmaker and the soup is bubbling away on the cooker ..

The quantities are approximate, because when I make soup its usually ad hoc, I always forget to take a note of exact quantities.

  • A large heavy based soup pot
  • organic vegetable stock cubes
  • a big pinch of maldon salt
  • black pepper – about 20 turns of the pepper mill should do it
  • 4 litres of water
  • 6 smallish carrots grated
  • 2 diced onions 1 x brown and 1 x red
  • a head of brocolli
  • 2 potatoes grated
  • a big bunch of fresh curly parsley chopped
  • green lentils I used about half a small packet will guess at 150g
  • 3 medium length skinny leeks sliced
  • 2 Cloves of Garlic, chopped
  • A tablespoon of tomato puree

method:

  1. bring water to the boil
  2. Add salt and stock cubes, stir until disolved
  3. throw in all the vegetables and lentils
  4. let it simmer away for about an hour
  5. remove from the heat and allow to cool slightly
  6. then blitz it in a blender until smooth

Serve in a a bowl with a little dollop of double cream and sprinkle with some finely chopped parsley…. not forgetting a big chunk of freshly baked bread and butter.

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