Posted by kathryn in Vegan, Legumes, Soups, Winter and Recipes

I’ve posted lentil soup recipes before (basic lentil soup and lentil & barley), it’s one of my favourite meals. I usually make it on the weekend, use dried lentils and make enough for that night and the freezer.

While we were on holiday and cooking on a small camping stove, I made up a quick and easy version. This soup takes me about 20 minutes from start to finish.

I’ve recently discovered the McCormick’s Middle Eastern spice blend and have been using this a lot. It’s a simple way of adding flavour to dishes and I think it’s one of their better spice mixes. Sometimes I find the McCormick range are either too bland or too harsh, but this one works.

Quick & easy lentil soup

These quantities make 6 – 8 portions and, as it freezes well, it’s worthwhile making this much.

• 1 onion
• 1 carrot
• 1 teaspoon olive oil
• 1 tablespoon McCormick’s Middle Eastern spice blend
• 2 × 400g tins lentils
• 2 × 400g tins chopped tomatoes
• Juice of 1/2 lemon

Preparing the vegetables: Peel the onion, cut in half, then cut each piece in half again (so you have quarters). Finely slice. Cut the carrot into quarters lengthways and then finely dice.

To make the soup: You’ll need a large pan for this, as we’re making a lot of soup. Place on a medium – high heat and add the olive oil. When heated add the onions, carrots and a pinch of salt. Stir to combine, turn the heat down and then cover with a lid. Continue cooking, stirring a couple of times only, for 5 minutes.

Take the lid off and add the spice mix, stirring through for 30 seconds, to coat all the vegetables. Put the heat up to high, add the lentils, tomatoes and 800ml of water. Bring to the boil and simmer for 5 minutes.

To Finish: Check the seasoning and add salt and pepper as required. Stir through the lemon juice and serve.

09 May, 2007