OK here is a nice easy winter soup and a very nutritious one since it has lentils in it. Don't be too put off if you are not a lentil fan either as my other half hates lentils but after trying this is a convert.
Cooking time including prep 30-35 minutes serves 4 people a starter size portion.
You will need:-
1 Tbs of olive oil
1 leek finely chopped or 1 large onion finely chopped
1 carrot finely chopped
4.0z or 454 grams lentils red, yellow or green
3/4 pints of stock chicken or vegetable
1 bay leaf
2 tsp of lemon juice or tsp of red wine vinegar
2 tsp of Worcestershire sauce or Tamarind sauce
salt and pepper
pinch dried Marjoram
1 large garlic clove
Crème Fraiche or Sour Cream for topping.
Heat the oil in pan and fry the onion/leek and carrot until browned very lightly then add lentils and coat in the vegetables and remaining oil in pan then add the crushed garlic.
Next add stock and bay leaf and cook for about 20-25 minutes on a medium low heat, then liquidise (I used my trusty stick blender but you can place in a full size blender in batches as well) Mind it does not evaporate too much during this time as lentils love to absorb liquid. If it does add a little more water.
Now return the soup to the pan and add the lemon/vinegar salt, pepper, Worcestershire sauce and the marjoram . Taste for preferred level of seasoning.
I added a pinch of cumin into mine during the first stage of cooking as I like the warmth it adds to a soup but of course this is optional. This soup comes out quite thick and I like that but if you prefer a thinner soup just pop in a little more water . I finished the soup off with some sour cream but you can use crème fraiche or even Greek yoghurt. It would probably be lovely with some crispy bacon bits sprinkled on it as well as bacon and lentils do go really well together. Serve with some crusty bread.