Lentil Soup
Description
A deliciously thick and rustic soup which will warm you up.Ingredients
At a glance
Difficulty
Easy
Course
Starters
Main Courses
Serves
4
The soup:
The croutons:
- 200g lentils
- 1 large carrot
- 1 large onion
- 1 bay leaf
- 1 pinch of ground ginger
- Salt and pepper
- 1 cup milk
The croutons:
- Stale bread
- 1 large knob of salted butter
Methods/steps
The soup:
Soak lentils overnight.
Chop onion and carrot. Put them in a pan with the lentils, the bay leaf, ginger, salt and pepper.
Add 1.5 litre of water and cook over a slow heat for around 90 minutes.
Remove the bay leaf. Puree the soup with a mixer. Bring to the boil and remove from heat.
Add the milk.
The croutons:
Remove crusts from bread. Butter it and cut it into cubes. Cook in a frying pan till it's nicely coloured.
Serve the soup with croutons.
Soak lentils overnight.
Chop onion and carrot. Put them in a pan with the lentils, the bay leaf, ginger, salt and pepper.
Add 1.5 litre of water and cook over a slow heat for around 90 minutes.
Remove the bay leaf. Puree the soup with a mixer. Bring to the boil and remove from heat.
Add the milk.
The croutons:
Remove crusts from bread. Butter it and cut it into cubes. Cook in a frying pan till it's nicely coloured.
Serve the soup with croutons.
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