Growing up this was a pretty-much weekly item on our menu. My Mum, Julie, embraced lentil eating in the 80s along with her perm and shoulder pads. The hair and fashions have changed but this remains a favorite in our family. I now make it for my sons and you will struggle to find a time when there aren’t a few pots of it in my freezer ready to be zapped for a quick, filling, cheap and healthy lunch. The measurements are not precise so use the recipe below then taste and adjust to suit.
I like to serve this as it is or alongside cheese on toast for a comforting dinner.
Serves 4 (I usually make a double batch so I can freeze some)
6-8 carrots, I usually just use a whole bag
1 can tomatoes
Use the tomato can to measure half a can of red lentils (or just do it by eye)
A tablespoon of tomato puree or paste
2 chicken or veggie stock cubes or a tablespoon of Marigold stock powder. Or use liquid stock and don’t use as much water
Enough boiling water to cover the veggies and lentils (around a liter)
1. Don’t bother peeling your carrots if they are organic, just roughly chop them and throw them into a large saucepan
2. Chop the onion roughly and add that to the carrots along with the lentils, tomatoes, tomato paste and stock
3. The lentils absorb a lot of water as they cook so be sure to have around 3 inches of liquid covering the veggies and lentils to start with. You can add more later if it looks to be drying out.
4. Bring to a boil then simmer for 30-45 minutes until the carrots are soft and the lentils are pale and fluffy. Be sure to stir half way through cooking to check if you need to add more water.
5. Use a potato masher to mash the carrots and tomatoes into the soup then taste and season with salt and pepper before serving.