MUNCH RATING: 5/5
I really fancied a nice warming soup and bread rolls for lunch today, so I gathered a few soup recipes together and took the best bits of each one and came up with this one. The bread rolls were made from a packet mix that Steve’s Mum bought ages ago and has been hanging around the back of the cupboard for ages! It was actually a couple of months out of date, but it still worked fine. The packet mix was Parmesan and Sun Dried Tomato by Wrights and it smelt so delicious baking in the oven that even Steve’s Mum tried some (but then she promptly spat it out because it contains garlic and she’s a very fussy eater!).
I had good feedback on the soup though, however it was a little bit spicy even though I was so careful not to add too much chilli (these were homemade chilli flakes from my chilli plants a couple of years ago and they were HOT!).
- 100g split red lentils
- 2 pints chicken or vegetable stock
- 2 Tablespoons oil
- 2 rashers bacon, chopped (omit to make this veggie friendly)
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- small pinch dried chilli flakes
- 4 large carrots, peeled and chopped
- salt and pepper to taste
- Rinse the lentils and put into a saucepan with the stock. Simmer for 10 minutes until just tender.
- Meanwhile, heat the oil in another saucepan and add the bacon and fry for a few minutes. Add the onions and sauté for about 5 minutes until soft.
- Add the garlic, cumin and chilli and fry for another minute until fragrant, then add the carrots and the lentils.
- Half cover with a lid and simmer for about 30 minutes, until the carrots are tender. Taste and season with salt and pepper.
- Leave to cool for a few minutes and then blend with a stick blender or liquidiser until smooth.
- You can make croutons from any stale leftover bread/rolls. Just cut them into cubes and fry in a couple of Tablespoons of oil until they are golden brown and crispy. I made some from a leftover Parmesan and Sun Dried Tomato roll and they were the tastiest croutons ever!