I crave this soup, even during the hot summers and make it almost every week.
It is so quick to prepare, no blender, no chopping and you end up with a satiny purée and a bit of texture – 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 for the very first time in Irvine and I loved it so much that she made it for me each time I visited. This is her recipe.
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 you can put one of those fresh mozzarella balls in the bottom of the bowl or a fresh Maltese gbejna before pouring the hot soup in serve it with the option of grated parmigiano reggiano. Another option is to serve at it is and top with a tablespoon of Greek Yoghurt per portion.
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 [ I use Oxo]
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
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.
Topped with freshly grated Parmegiano Reggiano
Lentils and other pulses are imported, distributed and sold by Lamb Brand and are available in all leading supermarkets and stores