Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran

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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)
  1. Fry the onion and carrot in a little oil until softened.
  2. Add the garlic, lentils, stock, milk, Worcestershire sauce and lots of herbs and another pint (½ litre) or so of water.
  3. Bring to the boil and simmer for about 45 minutes (or pressure cook for 10 minutes) until the lentils are tender.
  4. 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.
  5. Serve with grated parmesan cheese and lots of ground black pepper.
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