So, following on from the success of our MIRL Saturday night takeaway, I had loads of left over brown lentils (which I’d soaked in water for 12 hours Prior to cooking, so they couldn’t go to waste) to do something with. The so called humble lentil is a must in my cupboard. I love lentils! Due to their complex carbohydrates, they boost the metabolism and help the body to burn fat. To boot, they are full of fibre and a great source of magnesium, protein and essential vitamins. So what’s not to love?!
I decided to knock up a soup for our humble tea time meal. It didn’t disappoint.
I roughly chopped up 4 potatoes (skin on), 1 onion, 2 carrots (skin on), 2 cloves of garlic and added a quarter of the butternut squash I had left over. I added a generous amount of seasoning, several stalks of fresh Rosemary and left it all to simmer for about an hour.
I like to have my soup chunky, so I pulsed it a couple of times with the blender and that was it. Job done. Upon serving it up, I added a spoonful of Creme Fraiche and then some rolled Parma ham on top (leave out the ham if you want to go veggie & ditch the Creme if you don’t fancy it) and some fresh basil leaves. Nom nom.
I find it hard to make lentils look good, but the proof is in the flavours and this was soooooo tasty!! My children even love it. Give it a go and let me know your thoughts 👍🏻