Dr Mobeus
Lentil and Potato Soup
Red lentils are one of the cheapest things you can eat. A 500g bag costs around £1.10 from Tesco or Asda and you only need 150g for this soup, which feeds six people. Add a couple of potatoes and a carrot and you have a full meal for just over a pound.
This soup is thick enough to stand a spoon in. The lentils break down as they cook, giving it a creamy texture without any actual cream. Blending half of it smooths things out while keeping some texture from the potato and carrot.
It freezes perfectly, so it is worth making the full batch even if you are cooking for one. Six portions in the freezer means six lunches that cost less than 20p each and take 3 minutes in the microwave.
Lentil and Potato Soup
Ingredients
Method
- Heat the oil in a large saucepan over a medium heat and fry the onion for 5 minutes until softened.
- Add the garlic and carrot and cook for 2 more minutes, stirring so the garlic does not burn.
- Stir in the red lentils, diced potato, cumin (if using), salt and pepper.
- Pour in the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes until the lentils and potatoes are tender.
- Blend half the soup with a stick blender or transfer half to a blender and back, leaving it partly smooth and partly chunky.
- Taste and adjust the seasoning, then serve hot with bread if you have it.
Tips and Variations
Red lentils do not need soaking, just a quick rinse under the tap to remove any dust. If you do not have a stick blender, a potato masher works too – just mash it roughly in the pan for a more rustic texture. A squeeze of lemon juice at the end brightens the flavour if you have one handy.
