I fancied some soup yesterday, and raided the fridge and the store cupboard for the ingredients. Here is the result.
- 2 tbsp rapeseed oil
- 1 red onion, roughly diced
- 1 large leek, roughly diced
- 4 stems of celery, roughly diced
- 2 carrots, roughly diced
- 1 1/2 cups red lentils, washed and drained
- 4 cloves of garlic, roughly chopped
- 1 veggie stock cube
- 1/2 tbsp Szechuan peppercorns, crushed
- 1 400 g tin of chopped tomatoes
- freshly cracked black pepper, to taste
- About 2 litres of cold water
- In a large saucepan add the oil and heat on a medium temperature or flame for about 3 minutes.
- Add to the saucepan the onion, leek, celery and carrot and cook for about 4 minutes, until beginning to soften.
- Add the garlic and lentils and stir the ingredients in the saucepan until well combined.
- Pour in the tomatoes and add one tin of water which has been swirled around in the tomato tin to get any remaining tomato sauce.
- Crumble in the stock cube in the saucepan.
- Season with the 2 peppers, then add cold water to the vegetables. The water should be about 2 cm above the vegetables (no more than 1.5 litres).
- Cover the saucepan with a lid and leave to cook for at least 40 mins.
- Check for correct seasoning and adjust if required. Also make sure the lentils are cooked, but still with a bite.
Serve with a bread roll per serving. This recipe should be enough to easily serve 6.
- Elle’s Pepper Soup (busyellebee.wordpress.com)