This soup well and truly hit the spot today, as it’s wet, grim and clarty out there (and I sit in an office all day, watching our hard working volunteers beavering away, looking like cheerful drowned rats!). This is a lovely hearty soup, which I will be making at home!
Enjoy. Clairelouise x
1 medium onion
2 cloves garlic
1 stick celery
200g brown lentils
1 tbsp smoked paprika
1l vegetable stock
1 lg red pepper
Dice the onion, garlic and celery, cook gently with 3/4 of the paprika in a little oil.
De-seed the red pepper and coat lightly with oil (in a bowl) and remaining paprika. Transfer to oven tray and roast until cooked and dark around the edges. Allow to cool.*
*deviation from Darran’s recipe here, just to say, that you can buy roasted peppers in jars at the supermarket. This is what I will be doing as my culinary skills are limited 🙂
Add carrots and lentils to the onions etc and cook for 2 minutes, then add the stock. Cook for another 20-30mins
Remove skin from peppers and add to soup along with any scrapings of oil from the tray**
**(you don’t get that from a jar. Scrapings sound good. Mmmmm)
Blend, season to taste.
Eat. Go back for seconds.