Thursday, June 23, 2011

Souper easy

It's the end of pay week so in an effort to save my last cherished pennies, I turned to the pantry for a cheap dinner solution!

Lentils are great - I'm no vego but I do appreciate them as a great addition to soups and a wonderful base for salad.

This soup is super (or is that souper!) dooper easy, filling and yes . . . cheap as chips!

Spiced lentil soup
splash olive oil
1 medium brown onion, peeled and finely chopped
2 garlic cloves crushed
1 Tbspn curry powder (yes, I'm throwing it in everything lately!)
1 cup dried red lentils (french are also good, but you'll need to cook them longer)
400g diced tomatoes
2 cups chicken or vegetable stock
3 or so sprigs finely chopped fresh flat leaf parsley

  1. Heat oil and add garlic and onion and cook, stirring until softened
  2. Add curry powder and stir until ftragrant (only about 30 seconds or so)
  3. Add lentils (uncooked), tomato, stock and two cups of water and bring to the boil
  4. Reduce the heat and leave to simmer uncovered for about 15 minutes or until soup has thickened and lentils are tender
  5. Serve with a sprinkling of fresh parsley on top

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