Red split lentils have a wonderful, natural peppery flavour which, IMO, should be the dominant flavour of Lentil Soup. Hence, this is little in the way of recipe and more of a note about quantities.
Planning
| serves: | 2 |
| preparation time: | n/a |
| cooking time: | 50 mins |
Ingredients
- 1 ltr light, homemade chicken stock
- 150g red split lentils
- Salt & pepper
Method
The culinarily fastidious may wish to rinse the lentils first but note that these do not need soaaking, unlike many dried pulses.
Tip the (rinsed) lentils into the chicken stock in a suitably sized saucepan and bring gently to the simmer, stirring occasionally to stop the lentils sticking to the bottom of the pan. Simmer for 45 minutes, stirring occasionally.
Red split lentils disintegrate, retaining just a little texture, so blitzing isn’t really necessary but if you want a perfectly smooth finished soup then use a stick blender. Adjust the seasonong. I use only salt because of teh natural pepperiness of the lentils.
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