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Lentil Soup Recipe
A delicious winter soup, making a light meal by itself if served with good bread. It can be made with vegetable stock, if you’re vegetarian – we recommend Marigold powdered ‘stock mix’ if using a bought in product.
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For 4 large helpings:
2 large Onions, peeled and chopped
2 large Carrots, peeled and chopped
2 sticks of Celery, finely chopped
4 tablespoons bacon fat or butter if you don't have any
250gr/½ lb Orange Lentils, rinsed through with cold water
1.7 litres/3 pints Ham Stock - use Chicken Stock or Vegetable Stock if you don't have any
Salt and freshly-ground Black Pepper
Croûtons for serving
Equipment: a Mouli Légume is an advantage, if not a strong sieve
- Heat the Bacon fat or butter in a pan large enough to hold all the ingredients and 'sweat' the vegetables slowly for 5 minutes.
- Add the lentils and turn them over in the fat and vegetable mixture until they are well coated.
- Pour in the stock and bring the mixture slowly to the boil. Reduce to a bare simmer and cook for 1 - 1½hours.
- Put the soup through a food mill (Mouli Légume) or force as much as possible through a sieve.
- Season with salt and pepper to taste.
Serve with a side-bowl of croutons (small cubes of bread, fried in butter or olive oil until crisp) - allowing your guests to help themselves to these.