Tuesday, 20 November 2007

Red Lentil Soup With Browned Onion

Serves 3-4

225g red lentils
3 tbsp olive oil
2 large onions, thinly sliced
1 large clove garlic, finely chopped
2 pints stock
1 bayleaf
2 tsp tamari sauce
3 tbsp chopped parsley

Wash the lentils in a sieve and drain them well. Heat the oil in a saucepan on a moderate heat. Put in the onions and garlic and brown them fairly quickly, stirring. Pour in the stock and bring it to the boil. Add the lentils and bring to the boil again. Lower the heat and put in the bayleaf. Cover and simmer on the lowest possible heat for 45 minutes. Remove the bayleaf, take the pan from the heat and stir in the tamari sauce and parsley.

I love it when recipes are so easy to follow and when the result is good wholesome food. With the rain pouring down on my conservatory roof it was great to sit with a bowl of warming soup on my knee. Even better that there's plenty left over for the freezer.

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