Scottish Red Lentil Soup, so healthy with no added fat….

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Inspite of the heat, I am craving this very healthy comfort meal that I make nearly every week in winter.

It is so quick to make, no blender, no chopping and you end up with a satiny purΓ©e with a bit of texture and it is just divine. My Scottish mother-in-law was not too fond of cooking but she made this soup when I went to her home in Irvine the first time and I loved it so much that she made it for me each time I visited. This is her recipe and I have added a bit of garlic as it gives the flavor more depth.

It has no added fats, is so healthy and wholesome and if you are craving comfort food try this for a healthy option. I have mine as it is but I put a small fresh mozzarella ball into the empty bowl for the others before I poured the soup in and served it with the option of grated parmigiano reggiano. It is just delicious and gets rid of all those hunger pangs very quickly !

You will need :

250g red lentils
3 large potatoes
6 medium size carrots
2 cloves garlic
2 vegetarian stock cubes
1 can chopped tomatoes
Start with 2 liters water and top it up as it cooks

Optional – some garnishes to choose
Small mozzarella balls
Chopped crispy pancetta, can be used as a garnish
Chopped parsley, for garnish if you like
Parmigiano Reggiano, for garnish if you like
Maldon Salt
Freshly Ground Pepper

Rinse the lentils, no need to soak and place in large pot together with peeled potatoes and carrots roughly chopped in large chunks. I even leave them whole sometimes. Add the garlic cloves, chopped tomatoes and stock cubes. Top up with two liters water. The vegetables need to be fully immersed so add more water if necessary.

Bring to a boil and lower the heat. Give it a stir and keep doing this from time to time to makes sure the contents do not stick to the bottom of the pot. Kelp adding water throughout the cooking time to keep the contents moist and make sure they do not dry up.

Kept the soup simmering on low heat until the potatoes are fully cooked. Test one of the potatoes with a knife. When they are cooked, take a masher and mash all the contents thoroughly. You should end up with a creamy thick consistency. Season with sea salt and freshly ground pepper. If it is too thick for you add more water and reheat. This soup is even more delicious the next day.

20130828-075742.jpgTopped with freshly grated Parmegiano Reggiano

And here is the fish hawker early this morning…

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Trade Enquiries:

Lentils and other pulses by Lamb Brand

I use Oxo stock cubes and stock pots

 

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