Check out Fraser Reid’s classic Lentil Soup recipe, from his upcoming book Seasonal Soups:
‘This is the first soup bag we ever sold, and it’s still the most daunting. How can you tell people how to make lentil soup?! We find that grating the vegetables gives a lovely texture to the soup and saves hacking at the turnip with a sharp knife.
Feel free to add a bit of chopped bacon with the onion and celery, or why not add a teaspoon of dried chillies or cumin to spice it up a bit?’
1 tablespoon olive oil or butter
1 onion, peeled and chopped
1 stick celery, finely chopped
3 carrots, peeled and grated
1 small piece (300-400g) turnip, peeled and grated
175g red lentils, rinsed
2 stock cubes
salt and freshly ground black pepper to taste
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and celery for 5-10 minutes.
Add the carrots, turnip and lentils and give everything a stir.
Pour in 1.2 litres of boiling water, crumble in the stock cubes and bring to the boil. Turn down the heat and simmer for 30 minutes.