Alyas Grannys Lentil Soup Food

GRANNY FRASER'S LENTIL SOUP

Steps:

• Boil the water, add the stock cubes.
• Once they have dissolved, add the lentils and simmer.
• Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
• Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
• Variations-
• *add ham/bacon.
• *fry the leeks in butter before adding to the soup.
• *keep it chunky or whiz with a hand-held blender.
• Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
• I always make double to freeze and it rarely sees the freezer.

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

OLD SKOOL LENTIL SOUP

Steps:

• Boil lentils and take off residue
• Add leek & carrots & simmer for half an hour
• Add potato & simmer for another half hour
• Add stock cubes & season to serve

YAYA'S LENTIL SOUP

Steps:

• Soak lentils overnight. Drain.
• Place lentils in a large pot and cover with water or stock (approx. 4 1/2 cups). If using water, flavour with soup mix. Cover pot and simmer for 30 minutes or until lentils are cooked through.
• While lentils are cooking make croutons: Cut bread into small cubes. Coat the bread pieces with oil, salt & spices. Fry on med heat until crispy and golden brown on all sides. Lay on paper towel until ready to use. This will soak up some of the excess oil.
• Dissolve cornstarch in 1/2 cup of cool water.
• Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.
• Serve hot, topped with fresh, home-made croutons.