Winter Lentil & Mint Soup
This is a lovely soup for a cold wintery day, served piping hot. Dried mint loses its flavour quickly, so this recipe uses mint sauce from a jar.
Preparation: 10 minutes
Plus: Cooking time: 30 minutes, Freezing: recommended, before blending
- 1 tablespoon Vegetable or Olive Oil
- a knob of Butter, 1 onion, sliced finely
- 1 small Garlic clove, sliced
- 2 tablespoons Tomato Purée
- 115g Puy Lentils
- litres Vegetable or Chicken Stock
- 40g Bulgar Wheat
- teaspoons Lemon Juice
- heaped teaspoons Mint sauce or 2 tablespoons chopped fresh Mint
- Salt and freshly ground Black Pepper
- Melt the oil and butter in a large lidded saucepan.
- Add the onion and garlic and sweat, covered, shaking the pan from time to time, until softened but not browned.
- Add the tomato purée and lentils and stir so that all is well mixed.
- Add the stock and bring to the boil.
- Reduce the heat and leave to simmer for about 30 minutes, or until the lentils are soft.
- Remove the soup from the heat and leave to cool briefly.
- Blend half the soup until smooth.
- Return the blended soup to the pan and stir in the bulgar wheat, lemon juice and mint sauce or fresh mint.
- Adjust the seasoning if necessary and simmer for another 2 minutes.
- Serve piping hot.
This recipe is from Homemade Soups by G Mulligan & D Phillips pub by Simon & Schuster 2012ISBN 978-1-47110-176-2
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