I made this with chicken stock (previously made from a carcass). For vegetarians, vegi-stock powder would be a good substitute. Serves 4:
- 2 tbsp oil
- 1 large onion (sliced)
- 1 large celery stick (sliced)
- 1 large carrot (sliced)
- 1 clove garlic (finely chopped)
- 1 red chilli (deseeded)
- 150g red lentils (rinsed in a sieve under running water)
- 200g chopped tomatoes (half of a normal sized tin)
- 1 litre chicken stock
- 2 tbsp double cream
- Lemon juice and black pepper to taste
Heat the oil in a large saucepan. Add the onion, celery, carrot, garlic and chilli. Stir, cover, and allow to cook gently for 8 minutes.
Add the lentils, tomatoes and the stock. Stir well. Bring to the boil and simmer for about 40 minutes (until the lentils are soft and carrots are cooked).
Remove from the heat, and blend using a hand blender or a liquidiser. Stir in the cream and bring to the boil while stirring. Remove from the heat as soon as the soup starts to boil. Add lemon juice and black pepper to taste, and serve.
I served this with croutons.