Frugal Friday - Spicy Carrot and Lentil Soup
This one is not really frugal enough but is delicious.
Spicy Carrot and Lentil Soup
Ingredients:
1 cup of Red Lentils (washed)
1 medium Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Red Pepper (finely chopped)
3 Carrots (finely cubed)
1 tin of Chopped Tomatoes
1 teaspoon Spanish Smoked Paprika
Half teaspoon Cayenne Pepper
Half teaspoon Black Pepper
Half teaspoon Ground Coriander
1.5 Pints Swiss Marigold Vegetable Stock
1 tablespoon Olive Oil
200g Cubed Pancetta (or some Smoked Bacon Rashers, very trimmed)
Method:
If you are using Pancetta, first fry it off in the pan in its own fat, then remove and drain off the fat. Then add a little olive oil and cook the Onion, Red Pepper, Garlic and Carrots until the Onion is transparent and the Carrot is beginning to soften.
Add the dried spices and ensure that everything is nicely coated, and then stir in the Red Lentils and add the Chopped Tomatoes. Mix the ingredients, and when it’s up to temperature, add the stock and bring to a simmer. If you are using Bacon, you should add it to the soup at this point so that it cooks with the Lentils. Simmer for about 30 minutes until the lentils are cooked. Finally, puree half the soup before serving. If the soup is too thick for your liking, add a little more stock.
Found on www.icookfood.com.
Tested and tasted by me.
Spicy Carrot and Lentil Soup
Ingredients:
1 cup of Red Lentils (washed)
1 medium Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Red Pepper (finely chopped)
3 Carrots (finely cubed)
1 tin of Chopped Tomatoes
1 teaspoon Spanish Smoked Paprika
Half teaspoon Cayenne Pepper
Half teaspoon Black Pepper
Half teaspoon Ground Coriander
1.5 Pints Swiss Marigold Vegetable Stock
1 tablespoon Olive Oil
200g Cubed Pancetta (or some Smoked Bacon Rashers, very trimmed)
Method:
If you are using Pancetta, first fry it off in the pan in its own fat, then remove and drain off the fat. Then add a little olive oil and cook the Onion, Red Pepper, Garlic and Carrots until the Onion is transparent and the Carrot is beginning to soften.
Add the dried spices and ensure that everything is nicely coated, and then stir in the Red Lentils and add the Chopped Tomatoes. Mix the ingredients, and when it’s up to temperature, add the stock and bring to a simmer. If you are using Bacon, you should add it to the soup at this point so that it cooks with the Lentils. Simmer for about 30 minutes until the lentils are cooked. Finally, puree half the soup before serving. If the soup is too thick for your liking, add a little more stock.
Found on www.icookfood.com.
Tested and tasted by me.
posted by Whitey at 10:43 am
5 Comments:
Sounds fab...will try out tomorrow on my brother (retired chef) visiting from across the puddle. I make a very similar soup with sweet potato instead of carrot...also delicious.
Whitey, why are you draining the pancetta fat and replacing it with olive oil. You loose so much good flavour and it certainly isn't that frugal!
I tip the pancetta oil into the olive oil jar.
Sometimes I think this blog has gone as far as it can go, and then I spy Whitey's reply to hrv.
I think I feel slightly ill.
Hazel - waste not want not.
It's feeling ill as long as it saves you money.
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