It’s been raining in Sydney and it’s cold and miserable. My two babies have runny noses, sore throats and perhaps worst of all…cabin fever. Yesterday we hired a batch of DVDs and bunkered down for the day. There was only one option for our evening meal, warm lentil soup…or as I like to call it, soul food. I don’t really follow a recipe but if you’d like the gist, here goes:
1 diced onion and several cloves of diced garlic
Lots of vegetables (whatever takes your fancy or whatever is in the bottom of your fridge) – diced
Approx 500g dry green or brown lentils
1-2 litres vegetable stock
1-2 tins of diced tomatoes
Herbs, spices and chilli to suit
Use a large, heavy saucepan. Fry up onion and garlic in olive oil, then add diced vegetables and stir till they soften. Add stock, diced tomatoes and rinsed lentils. Adjust liquids to suit taste and consistency (I usually add a cup of water as lentils expand). Use whatever herbs and spices take your fancy and let simmer for at least one hour till lentils are tender, stirring occasionally.
Serve with big dollops of sour cream, fresh chopped parsley and hot toasted bread with butter.