It’s getting pretty cold in my corner of England, a couple of evenings ago it was 6ยบC (that’s 32ยบ in farenjingles). So as it’s definitely soup season, I thought this was a perfect match for the weather here. Now, soup is already a pretty cosy food to begin with, but this soup is off the charts when it comes to cosy. Perfect to warm you up on chilly evenings.
Yield; Four to Six servings (244kcal-162kcal) Cook time; 35 minutes
You’ll need;
- One teaspoon of oil
- Three cloves of garlic, sliced
- One large brown onion, sliced
- 175g(6oz) red lentils, thoroughly rinsed
- 300ml passata
- 100ml non-dairy cream
- One litre of hot vegetable stock
- Three tablespoons of cornflour (a.k.a. cornstarch) dissolved in three tablespoons of cold water
- One teaspoon of each; dried oregano, dried basil and dried parsley
- Salt and black pepper to taste
Method;
- Heat the oil in a large saucepan over a medium heat. Add the garlic and cook for one minute before adding the onion. Don’t worry about cutting everything into tiny bits, we’ll be blending it at the end.
- Cook the onion for five minutes, or until it starts to soften. Once it’s soft, add the lentils, stock, passata and herbs. Cover with a lid and allow to simmer for 25 minutes.
- After 25 minutes has elapsed the lentils should be cooked. Next, add the cream and cornflour slurry. Allow to simmer for a further three minutes, or until the soup thickens.
- Finally, blend with an immersion blender until smooth. Garnish with extra cream and parsley if desired, serve immediately.
Bethany's Vegan Kitchen 