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.<\/p>\n
| serves:<\/td>\n | \n\t 2\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t n\/a\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 50 mins\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nThe culinarily fastidious may wish to rinse the lentils first but note that these do not need soaaking, unlike many dried pulses.<\/p>\n 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.<\/p>\n 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.<\/p>\n<\/div>\n |