Lorraine CounsellComment

Red Lentil, Thyme and Lemon Soup

Lorraine CounsellComment
Red Lentil, Thyme and Lemon Soup

The temperature has dropped here the last few days and there's been frost on the ground in the morning again. Despite those reminders that we are not quite done with winter yet I do believe I detected some warmth in the sunshine that peeped through today. These cold crisp days are without a doubt my favourite and are a good excuse to wrap up warm and get outside. 

Last week I took my youngest son and my friend's little girl to the farm for the day. We enjoyed the usual racing around, cooing at the baby piglets and riding the tractors before cosying up in the cafe for lunch. I chose the soup of the day which was just delicious although most of it got stolen by Seb! It was a red lentil, thyme and lemon soup, a combination I hadn't come across before. On my return home a few google searches and lots of experimental bowls of soup later I've got a recipe that I love and can't wait to share. Packed full of goodness and ready in less that half an hour its a real winner (and all three kids love it - hurrah!). I hope you'll try it and agree.

Ingredients

  • 1 large onion, finely chopped
  • 1-2 cloves of garlic
  • A splash of olive oil
  • 175g washed red lentils
  • 400ml chopped tomatoes
  • 1 tbsp tomato puree/paste
  • 500ml vegetable stock (gluten free if required)
  • 1/2 tsp thyme (dried or fresh leaves)
  • Zest of 1 lemon and juice of half

Method

1. Heat the oil in a large saucepan over a medium heat.
2. Sizzle the onion and garlic until soft (approx 5-10 mins), taking care not to burn.
3. Add the lentils, tomatoes, tomato puree, thyme and stock and stir.
4. Simmer until lentils are soft (approx 20 mins).
5. Remove from the heat and add lemon zest and juice. Stir.
6. Serve and enjoy : )

This soup has a lovely thick chunky texture more like a stew. feel free to add more stock or hot water if you'd prefer it thinner or puree if you are cooking for people who are fussy with lumps.