This is a vegetarian soup that is cheap, filling and quick to make. My mum has been making this recipe for a long time and I have taken over making it too. It can be endlessly adapted by putting in bacon and other vegetables like grated carrots or courgettes. Do not use the red lentils though, as these fall apart easily. The green and brown ones hold their shape well, which is what you are after here.
Ingredients:
Oil or butter
Half a mug brown or green lentils
1 onion, diced
2-3 garlic cloves, grated
1 bay leaf
1 tbsp tomato puree
1 tsp paprika
Water or vegetable stock, to taste, depending on how thick you like it
Dried savoury, to taste
Salt and pepper, to taste
Method:
Put a knob of butter or a couple of tablespoons of oil in a put and heat on medium.
Add the onion and cook until soft and translucent. Add the garlic and bay leaf and cook for another couple of minutes.
Add the tomato puree and paprika. Stir. Add the water or vegetable stock and the lentils. Stir everything together and bring to the boil on high heat.
Reduce the heat back to medium and simmer until the lentil are soft and cooked through. How long this takes depends on the lentils used. Feel free to add more liquid if you feel the soup is getting too thick.
Add the dried savoury and season to taste, just before turning off to serve with bread.
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