Red Lentil Soup

Red lentil soup is one of my favourite soups to make because of it’s simplicity and wholesomeness. It’s a super thick soup which is great for filling up a gang of people. Because it’s so thick and creamy I can abandon the idea of having to have bread & butter to dip in, my hubby however is a little harder to convince and is already reaching for the seed loaf. I guess it doesn’t really matter as it’s all good healthy nosh. I find it even tastier on the second day as the flavours seem to firkle(I don’t believe this is a technical term, just a weird family phrase).

 If I make a large pot I freeze some for another day, it’s always nice to have something tasty and nourishing lurking in the freezer. I use the no need to soak Red Lentils, just giving them a rinse before cooking. This is a simple lentil soup with no other vegetables in it but they can certainly be added if you wish for more texture and fibre content.

250 gms red lentils rinsed
1 tablespoon olive oil
1 large onion finely chopped
1 clove garlic minced
4-5 stalks fresh thyme (picked off the stalk, my hubby dislikes finding “sticks” in his soup)
1000 ml boiling water
1 stock cube of choice(Knorr Swiss vegetable is good)
Maldon Sea salt & freshly ground pepper
Creme fraiche to swirl (not essential)

In a large pot heat the oil over a medium heat. Add the onions, thyme and garlic. Saute 4-5 minutes until soft and slightly brown. Pour in the boiling water and add the lentils & stock cube. Let this cook for around 25 minutes until the lentils are cooked and soft. The consistency should be thick yet pourable, add more water if it gets too thick. Once the lentils are fully cooked blend the mixture in food proceesor or use a hand blender. This creates a smooth texture. Now season to taste with salt & pepper. I like to swirl a tablespoon of creme fraiche into the lentil soup at this point as I think it gives it a bit of colour, but it is optional. Enjoy!