On Sunday a precious friend spent the day with us. She brought a most delicious home made soda bread to share with a soup I'd made.
The soup is a recipe that we all love and have regularly and seeing how the weather is today, thought I would share the recipe with you. Like everything in my life there is a back story to it, which I will share at the end of the post.
Butternut and red Lentil Soup
Oil - 1 teaspoon
Onion - 1 medium, peeled and chopped
Carrots - 2 medium, peeled and chopped
Butternut - 250gms, peeled, deseeded and chopped
Red pepper - deseeded and chopped
Water - boiling, enough to cover your cooking vegetables
Stock cube - 1
Red lentils - 100 gms, rinsed
Seasonings (more on that later)
Gently fry the onions until transparent (and your eyes have stopped watering)
Add the chopped carrots and...
the peeled and chopped butternut
to the onions.
Stir well to coat all the veg with the oil.
Add the chopped pepper, stir well
Crumble in the stock cube
Pour on the freshly boiled water
and stir. You will need to add more once the lentils have been added.
Stir in the rinsed lentils, and if necessary, add additional water to cover.
Season to taste.
I chucked in the usual salt and pepper,
but also added curry powder,
paprika and mustard seeds - as we like hint of heat in our soups.
Simmer for about 30 minutes - or when all the veg is soft.
Zimmzimmzimm with a liquidiser,
return to a gentle heat and check seasoning.
Enjoy with crusty bread, soda bread or in this case naan bread.
...And the back story?
Well, said friend and ourselves have both been to (during different holidays) the Isle of Skye Baking Co, Portree and loved the wholesome filling foods. When I knew she was coming to lunch (with her photos of her recent Skye holiday) it seemed fitting to have a soup we'd first eaten there!
Right, I've got things to do, coffee to drink and paintings to finish! Speak soon xxxx