This soup is for that long, cold winter’s day. You know the one where the sky paints a hundred different shades of grey. The one where your hot water bottle becomes an extension of you, when even two pairs of socks worn together won’t cut it.
The kind of soup to be eaten when you’re tending to a runny nose, the soup that makes enough for leftovers the next day. The kind that cleans out your fridge, the one you MUST eat with a spoon and a deep bowl.
The soup that speaks of winter and comfort, of nourishing meals, of large copper pots and and old English ladles. Hearty, nourishing. When all your hands want to cradle is a mug of hot, chunky soup. The soup that’s eaten when it’s dark and stormy outside, when day merges into night and you can’t even tell.
When the light is moody, the rain saturates the landscape, the soup you eat in front of the fire, that soup which leaves both your heart and belly full. The soup that really doesn’t require a recipe, measurements but rather a bit of this and a bit of that. Or a bit of everything.
Perfect comfort food……this soup. Recipes for Roasted Tomato with Parmesan Wafers, Chilled Pea and Mint Soup with Blue Cheese, Roasted Carrot Soup with Tahini Swirl and Thai Chicken and Coconut Soup can be found in Spinneys November issue.
220 g dried lentils (Waitrose Love Life Lentils)
2 tbsp lemon infused olive oil
1 large carrot, diced
1 onion, chopped
1 celery stalk, diced
1 parsnip, diced
3 cloves garlic, crushed
1 tsp paprika
2 tbsp tomato paste
6 sprigs thyme
2 bay leaves
1 L vegetable stock
Coriander leaves to garnish
Directions:Rinse and soak the lentils in water for at least one hour. In a large saucepan, heat olive oil. Add the carrots, onions, celery, parsnip and garlic. Sweat the vegetables for about 5 minutes. Add the rest of the ingredients and season with salt and pepper. bring to a boil and then reduce to a simmer. Cook until lentils are soft, about 40 minutes. Garnish with coriander and serve with crusty bread.
Prep Time: 15 minutes plus soaking
Cook Time: 40 minutes