Lentil Soup, with or without the soupiness.
Preparation time: 30 minutes; serves 3 - 4.
If using green lentils or adzuki beans, soak them overnight and cook them for 30-40 minutes until soft; if time is short, open a can and rinse them. If using red lentils, wash them and pick out any bits of gravel lurking. Peel and chop the onion and fry it in the oil on a medium heat, stirring often, until it starts to soften after about 5 minutes. Chop and add any garlic, and continue frying until the onions are golden brown, stirring often. In the mean time, wash and cut the broccoli/courgettes. Add the lentils/beans and stir in so that they are covered in oil. If using red lentils, add the water and stir, bringing the mixture to the boil, then put a lid on the pan and cook gently for 30 minutes until the water has been absorbed and the lentils are soft. (If using pre-cooked lentils, you can bypass this step) Add the broccoli/courgettes, pepper, bayleaf and spices, then stir continuously for 5 minutes, until the vegetables are cooked. Add more water to make into soup, or not, as desired.
Serve with brown basmati rice, lashings of tamari, and a salad of sliced cucumber, celery, lettuce and raw carrots. Add a side dish of jacket potatoes filled with grated raw parsnip, tamari and olive oil.
Copyright ©2002 Malcolm Smith. These recipes are free software; you can redistribute them and/or modify them under the terms of the GNU General Public License as published by the Free Software Foundation; either version 2 of the License, or (at your option) any later version. DISCLAIMER: All these recipes are distributed in the hope that they will be useful, but WITHOUT ANY WARRANTY; without even the implied warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more details.