It’s no secret that I love to make, and eat thick hearty soups as they’re so easy to make. I portion them up and pop in the freezer to bring to work. This is a classic soup from my home land, Scotland. I told my boy that it was pumpkin soup, for years as he’s an Aussie boy ha ha.
Grab your favourite soup pan and throw in the following:
280 gm red lentils (they melt once cooked)
1 medium onion, chopped
280 gm grated carrot (or pumpkin or I do a mixture of both)
1,5 litres of stock (I tend to use water and a few bacon bones or smoked hock; pick the meat off after it’s cooked and throw back into the soup – yum!)
Bring to the boil with lid on, reduce to a simmer and cook for approx 30 mins. Stir it occasionally as it’s a thick soup and could stick.
Season with salt and pepper and serve with some of our Thistle Be Good dukkah; I love the Warm Spiced one with this soup (buy here).
I make double so that there’s loads in the freezer for lunches or easy dinners (my boy loves it too – phew!).
If you want to make it a bit fancier, with very little effort, simply fry 1 teaspoon of red Thai curry paste before you throw everything else in the pan and then dd 1 can of coconut milk as part of the liquid too. Simply delicious!