Seasonal Spiced Lentil Soup

So here in good old Scotland it's just gone September and already it's time to pull on some slipper socks and a big jumper and make some soup to warm those cockles!

I LOOOOVE making soup and find it so relaxing. Plus it's so easy to make!

I don't generally follow recipes for soup. It's a theory of mine that firing a selection of veg into a pot with stock and leaving for 45 minutes, while you go sew/crochet/have a cup of tea, will make something gloriously comforting.

I've decided to post a recipe for this today as a few people i've spoken to recently have claimed they have no idea how to make soup. One even mentioned buying a soup recipe book. My answer? "Why ever would you do that?" so hence I am here and typing out a recipe (not so much a recipe as an idea for people) for lentil soup :)

Okay doke :) so for this you will need:

250g red split lentils (or there about i normally buy a 500g bag and put in just under or over half depending how generous i'm feeling!)

2 stock cubes (for extra veggie flavour)

some potatoes (however much you fancy i used 4 medium sized ones)

carrots (I found a bag already sliced in the supermarket for 50p! BARGAIN! Again just add what you want however if you're a bit unsure i would say about 3 medium sized)

half an onion

quarter of a teaspoon of ground ginger

a pinch of nutmeg 

I also added a leek just because there was one kicking about the fridge

some oil for cooking

You will also need a large saucepan, a seive and a blender.

That's the joys of this, is that you can add whatever you feel like and it will still taste amazing!

First of all give the lentils a bit of a rinse using a seive (some packets may say to soak them for an hour but I never do that as they're getting cooked anyway) then place in a pot and half fill with water. 

Place on a high heat and let it boil for 15/20 minutes. While this is happening, peel and dice the veg and place aside. Place the potatoes in a pot of water to let the starch escape. Heat a small amount of oil in a pan on a medium heat and add the leek and onion, cook for 2/3 minutes until softened but don't allow to brown.

So the lentils should be ready and looking transparent and a bit yuk! Add all the veg into the pot and top up with water. Add the stock cube, ginger and nutmeg. Bring to the boil then drop the heat to a medium heat and allow to simmer for 45 minutes. This will allow the veg to soften the the flavours to merge :)

Once the 45 minutes is up, blend and season to taste. If the consistency is too thick just add water a bit at a time and stir throughout until desired consistency is achieved.

This can be frozen and defrosted when needed. However in this household it doesn't make it to the next day! I love serving it piping hot in a big bowl with some toasted crusty bread placed on top.

Enjoy!