The best thing about the weather getting colder is making more soup…and this is one of my favourite soup recipes from Poh (from Poh’s Kitchen on ABC)
I generally don’t have time to make the proper version so I’m giving you my cheat’s version below, and then also the proper version if you have the time!
Cheat’s version!
Ingredients
2 tablespoons olive oil
2 cloves garlic chopped
1 large onion chopped
2 carrots finely diced
1 teaspoon dried chilli flakes
1 teaspoon powdered mustard
1 cup of Passata tomato puree
1 litre chicken or vegetable stock
100g red lentils
1/2 lemon
salt and white pepper
Method
1. Heat olive oil and cook garlic and onion till they colour a little. Add mustard and carrots and cook until carrots are tender (about 10 minutes).
2. Add the Passata, stock and lentils. Boil until the lentils are tender (at least 30 minutes). Turn heat off and add lemon juice. Season with salt and pepper. Serve with some bread and a sprinkle of parsley if you like.
Serves 4
Full proper version if you have the time!
Ingredients
2 tablespoon olive oil
2 cloves garlic chopped
1 large onion chopped
2 carrots finely diced
2 slices prosciutto chopped (optional – if you can find gluten free)
1 teaspoon dried chilli flakes
1 teaspoon powdered mustard
3 tomatoes skinned and roughly chopped
1 litre chicken or vegetable stock
100g red lentils
1/2 lemon juiced
salt and white pepper
Method
To skin tomatoes: With a knife, score a cross on bottom of each tomato. Sit in a deep bowl and cover with boiling water and weigh down on tomatoes with a saucer.
Let rest for 5 minutes, drain and the skins should almost fall off or at least be peeled very easily.
To make a basic but very cheap chicken stock: 3 chicken carcasses from the local chicken shop, boil with 1 1/2 litres water for 1 hour, reduce to 1 litre.
1. Heat olive oil and cook garlic and onion until they colour a little. Add mustard, carrots and proscuito and cook until carrots are tender and proscuito a little browned.
2. Add tomatoes, stock and lentils. Boil till lentils are tender. Turn heat off and add lemon juice. Season with salt and pepper. Serve with bread.
Serves 4
