Fast Red Lentil Soup

When I open my Essential Vegetarian that my Mum gave to me a while ago to make the Chickpea Curry, I usually whip up a batch of this soup at the same time.  It is quick to throw together, I usually have all the ingredients in the house, it freezes well and we all love it. 

I add (almost) whatever veggies I have in the house - peppers of any colour, carrots, a bit of celery, a potato, sweet potato, a bit of turnip (not much).  I add the finely chopped or diced vegetables at the beginning with the onion.

Not going to win any photgraphy awards, but here are the bowls lined up for my family's supper -
three wees and three bigs!

I also usually double it, I'm already chopping, so what's a bit more?!

Fast Red Lentil Soup
directly from Essential Vegetarian
1 onion, chopped finely
1 Tbsp olive oil
any vegetables you choose
1 cup red lentils
1 - 14oz can of diced tomatoes
4 cups stock or water (you'll want to add some seasoning if you use water, like a bouillon cube)
- fry onion and any vegetables you are adding in a bit of oil until soft
- add lentil, tomatoes and stock (or water and seasonings)
- bring to a boil, reduce heat and simmer 20 minutes.  Serve topped with a small dollop of sour cream.

 

You can also add some quinoa or rice (brown or wild) to this soup.  If you have some of these grains already cooked, throw them in.  If you are adding them uncooked, add extra water or stock so the grain can absorb it (thoroughly rinse your quinoa first).  Keep in mind that these grains will continue to grow and absorb the liquid so I prefer to only add them to the batch I am serving and will consume, not to the batch that is destined to be frozen.  Freeze your cooked grains along with the soup in a separate baggie or container so you will have some to add for next time.