I hate throwing away food. We eat a lot of vegetables, but it's not unusual for us to spontaneously go out to eat several times in a week, so there are some times when I have a lot of vegetables in the fridge which are just about to turn.
At these times, I make soup.
This time, it was a bag of carrots and a few leeks which particularly needed to be cooked right now.
Carrot & Lentil Soup (serves ~6)
3 cloves garlic
1tbsp olive oil
1tbsp cumin seeds
1tbsp mustard seeds
3 pints vegetable stock
2 cups red lentils
black pepper & chilli flakes, to taste
- Thinly slice leeks & garlic. Chop carrots finely.
- Heat olive oil in a large pan, add the leeks, garlic, cumin seeds and mustard seeds, and fry until leeks are soft.
- Add the stock and bring to the boil.
- Add lentils and carrots; simmer until carrots are tender (around 1/2 hour).
- Flavour with black pepper and chilli flakes - I put quite a lot of chilli. 'Normal' people may also wish to add salt.
- Puree for a smoother texture, and add a little more water if you want a thinner soup.