Friday, May 05, 2006

Spicy Lentil Soup


Another "leaving home and fending for yourself" tradition is to own your very own personal edition of the Edmonds Cookbook This is one of my favourites from my 1994 edition, and I have just made it for the first time this winter... I'm spurred on by the cold and rainy weather! It's not too spicy and tastes great even if frozen and saved for another rainy day.

2 teaspoons of butter
2 teaspoons of oil
1 clove or 1 tsp crushed garlic
1 carrot finely chopped
1 onion finely chopped
1 stalk celery finely chopped
1 teaspoon curry powder
1 cup of brown lentils
250g bacon bones (optional)
400g can tomatoes in juice, chopped
4 cups of beef stock
salt+black pepper
2 tblsp choppped parsley (optional)

Heat butter and oil in a large saucepan. Add garlic, carrot, onion, and celery. Cook until onion is clear. Add in curry powder stirring constantly for 30 seconds. Add lentils, bacon bones (optional), tomatoes and juice, and stock. Cover, bring to the boil, then reduce heat and simmer covered for 1 1/2 hours or until lentils are cooked. Remove and discard bacon bones (if used) Season with Salt and pepper. Serve garnished with parsley. Serves 4 - 6

3 comments:

Delia said...

One of my flatmates last year secretly hated all the soups I made last year (I was learning... :( ) but when it came to this one she raved. I was very pleased. I had to tell her not to have too much though.... makes your tum make incredible grow-owly noises.

Dirt cheap.

Delia said...

oo oo forgot to mention. When Chonnie gave me my copy of edmonds, it was all full of post-it notes with tips and highlights of the best recipes. This was one of them. At first the book couldn't shut, but it's doing fine now.

Delia said...

Mum- can you post the proportions for your vege soup??