Who doesn’t love a plate of red lentil soup? Lentils don’t agree with me, but I do love them, so every now and then, I actually do make a pot.
That’s the beauty of the soup maker, as it’s just so easy to do. It works especially well for my mother, who decides she wants a hot meal at odd hours of the day now, yet won’t eat tinned.
I’ve always got bags of lentils in the cupboard, and at a push, I’ll just throw in what’s at the bottom of the fridge to make up some vegetable content.
- 200g Split Red Lentils (Rinse & Soak in water for half an hour before cooking.)
- 1l Stock (To Taste - Beef, Chicken or Vegetable)
- 200g Potatoes
- 1 teaspoon Cracked and Ground Black Pepper
- 1 Chopped Onion
- For this recipe, to get more taste, lightly fry the onions before adding to the pot, however it isn't necessary, Add the lentils to the cooking pot, with the chopped onion and potatoes.
- Add the stock, either up to the maximum 1600-1800g for a Soup maker or the full 1 Litre of stock if you are cooking this in a saucepan.
- Select the smooth setting for a pureed soup, or the chunky if you prefer some bits in your lentil soup. If you plan to leave your soup chunky, chop your onions and potatoes very finely before adding them to the pot.
- Serve with hot fresh bread.