My latest soup is the result of a rummage in my freezer, initial disappointment and a bright idea. Most of Scotland has been shivering under a huge snowfall and, as roads and rail links were closed for a while, many shops have sold out of fresh vegetables. I know it’s just a blip and isn’t really a problem (as long as normal service resumes soon).
So… I took stock of my freezer contents and was slightly disappointed to see a large tub of sweet potato and butternut squash soup. Finding soup isn’t normally a disappointment but I knew that this batch hadn’t frozen particularly well and would be a bit too watery for my liking. I didn’t want to thicken it with cornflour as something more substantial was required. Lentils to the rescue. I added a generous helping of lentils, plus two tablespoons of curry paste to spice things up and boiled until the lentils were soft. I added fat free fromage frais, coriander and a handful of Graze smokehouse BBQ crunch to finish off. Tasty, hot and very filling. Perfect for a cold, snowy evening.
To make a sweet potato and butternut squash base for you lentil soup:
Soften a chopped onion and two chopped garlic cloves in some oil until soft. Add one diced butternut squash and an equal amount of sweet potato, cover with vegetable stock and bring to the boil. You can add your lentils and curry paste at this point too. Boil until tender, blend and serve.
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