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.
Ingredients
Method
- 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.
Notes
Lentil soup is very much a personal thing. Some people like it so that their spoon stands up on its own, and others like it more watery. Add more or less lentils with experience, once you know the likely consistency that a set amount yields. I like mine smooth and not too thick. If it turns out too thick, I simply add a little more water or some milk at the end of cooking.
Image representative only. Your finished soup will vary, depending on the content and consistency that you choose for cooking.
My old machine said hot or cold water. No way cold water cooks the veggies in my old machine. Actually…
[…] liquid. Using boiling water for stock can speed up cooking, according to user tips published by Scottish Mum (Practical…
Quick, creamy, and packed with zing this is my kind of lunch Thanks for the easy, nourishing recipe, Scottish Mum.