Delicious lentil soup
Time: 1 hour if you use a pressure cooker. 1½ if not.
Servings: 2 as a main course or 4 as a starter.
- 1 cup (7 oz / 200 g) green or brown lentils. Puy lentils are the tastiest, if you can get them.
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped or crushed
- 4 handfuls powdered milk, or about 1 pint (½ litre) real milk
- 1 pint (½ litre) vegetable stock (or water + stock cube)
- Worcestershire sauce
- Dried herbs (sage, rosemary, thyme, basil, oregano, bay leaves)
- Fry the onion and carrot in a little oil until softened.
- Add the garlic, lentils, stock, milk, Worcestershire sauce and lots of herbs and another pint (½ litre) or so of water.
- Bring to the boil and simmer for about 45 minutes (or pressure cook for 10 minutes) until the lentils are tender.
- Blend until smooth(ish), add salt to taste and boil for a few minutes with the lid off if necessary to reduce to a creamy consistency.
- Serve with grated parmesan cheese and lots of ground black pepper.