25 February 2014

Green lentil soup


A while ago I posted a photo of this dish to Guardian Witness' recipe swap on the subject “Cheap”, because that's what this dish is. However it doesn't mean that it's bad in any way. It's quite nice to get a lovely meal for a low price, isn't it? 

So this is just a green lentil soup with some additional potatoes, and of course other soup basics. I always tend to have these ingredients in my kitchen.

1 large onion
3 garlic cloves
1tbsp olive oil
250g potatoes
1tbsp vegetable stock powder + 1l water
1,5 cups green dried lentils
1tsp salt
½tsp black pepper
1tsp fresh thyme leaves

Chop the onion and garlic finely, and cut the peeled potatoes (no need to peel, if you use new potatoes) into cubes.

Heat the olive oil in a saucepan and lightly fry the onion and garlic. Then add the potatoes and fry and stir for a couple of minutes more.

Prepare a vegetable stock of vegetable stock powder and water and add about the half of it into the pan. The other half will be gradually added when the soup is simmering. You might not need the whole litre depending on the desired thickness of the soup.

Rinse the green dried lentils and also add them to the pan. Let the soup simmer under a lid. Stir occasionally and add little more stock. Make sure that the lentils are covered with stock at all times.

When the lentils and potatoes are cooked soft, season the soup with salt, black pepper and thyme.

Serve warm with nice bread slices and that's the soup done!

Your VegHog

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