Lentil Soup with Cumin.

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As Brendan still feels the pinch of his recent dentistry, so the soup continues to flow in the household. Tonight, I made an old fail safe lentil soup, but used cumin to give it a little nod towards the middle east. The soup was absolutely delicious. The creamy texture was perfect for poor old Brendan who’s mouth is still three times larger than it should be.

RECIPE: (8 servings)

INGREDIENTS:
4 tablespoons olive oil
2 onions (roughly chopped)
3 potatoes (peeled and cubed)
1 carrot (chopped)
1 fennel bulb (chopped)
1 heaped teaspoon cumin
1 1/2 cups lentils
2.5 litres ham stock (or vegetable or chicken)
2 tablespoons saltfreshly ground black pepper

DIRECTIONS:Heat the oil in a large pan and fry the onions and fennel over a medium heat for 7 minutes until soft and golden. Add the cumin, stir briefly then add the carrots, potatoes, lentils, stock and salt. Bring to the boil and reduce the heat to medium/low. Cover and gently simmer for 40 minutes, stirring occasionally to avoid the lentils sticking.

Remove from the heat and with a hand blender, blend the soup into a smooth texture. Alternatively, puree in a blender in batches. Return to the pan and heat till hot, but not boiling. Add a little water if the soup is too thick.

SERVING:
The soup is great if you squeeze a little lemon into the bowl right at the last minute.

Try some of my other recipes…