Scottish Lentil Soup

Cheap, nutritious and easily vegan. My camera isn’t working at the moment so no pictures this time. This should make about three portions but mess with the proportions all you like as I measured by eye.

  • One onion
  • Two carrots
  • One rib of celery or celery leaves
  • Red lentils
  • Veg stock or ham hock
  • Frozen peas (optional but added because more veg is good)
  • Mixed herbs or thyme and parsley to taste

If you want to make it more delicious then fry the aromatics after you’ve chopped them before boiling it all up. If you’re looking for healthier just dump them all in the pot, it’ll still taste good. Make sure you boil the lentils for ten minutes to denature the enzymes. It also freezes well and if you don’t have celery to hand it’s still good without it.

 

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Red Dahl

I think everyone who cooks lentils has their own Dahl recipe that they’ve perfected over the years. This is my current favorite and will feed at least four people.

 

400g red lentils 

2 brown onions

1 head of garlic (yes a whole head)

2 inches of ginger (more if the ginger root is narrow)

Panch Phoran (or yellow mustard seed, fennel seed, fenugreek, black onion seed and cumin if you can’t get the mix)

2 bay leaves

3 measures of your preferred stock (I use knorr vegetable stock pots)

one scotch bonnet chili or chili powder

nutmeg

1 tin coconut milk

vegetable oil

 

Chop the onions, ginger, garlic and chili and fry them in the oil with the Panch Phoran (I use about four or five tea spoon fulls but this is something you should adapt to taste) and when the onions have started to brown a little add the lentils and water to cover them, the three measures of stock and the nutmeg, bay leaves and chili powder if that’s what you’re using. Make sure that the lentils boil for at least ten minutes to denature the enzymes and then turn down slightly and add the coconut milk before leaving to simmer until you get the required texture. This can either be eaten as a soup or with rice and its really good.