Thursday, 17 February 2011

TLC Soup

This recipe is one that I have known of for years. It may be vegan, gluten free, dairy free and sugar free but it is still packed full of flavour!

To make this store cupboard standby, you will need:-

1 tbsp oil (I use cold pressed, locally grown, rapeseed oil)

1 onion - peeled and diced
1 litre tomato juice (or passatta + water made up to 1 litre)

4oz split red lentils
1 tsp ground cumin

Start by heating the oil in a large, heavy based pan. To this add the diced onions and sweat them on a moderate heat until they are starting to turn translucent. At this point, add the lentils and cumin and heat the mix through for a couple of minutes, stirring all the time. A wooden spatula works well as it stops any stray lentils sticking to the pan.

Once the lentil and onion mix has been thoroughly combined and warmed through, add the tomato juice.
Then, bring to the boil, cover and simmer for 25-30 minutes.We take the basic ingredients away with us on holiday for an easy, filling meal option.... perfect for the holidaying in the UK summer!

Store in the fridge. Or, as it freezes well, I use freezer bags to store it in individual servings

It's a family tradition with us to eat this with chunks of mature cheddar and a drink of orange juice. The cheese tastes good and the juice contains Vitamin C which allows the nutrients to be absorbed more readily by the body (or so our family story goes!)

Have a go and see what you think... it's the perfect lunch for a misty, moist and chilly day!

1 comment:

  1. That looks nice. Now where did I put those lentils??