A Soup of Necessity

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 leeks
3 cloves garlic
1tbsp olive oil
1tbsp cumin seeds
1tbsp mustard seeds
3 pints vegetable stock
2 cups red lentils
12 carrots
black pepper & chilli flakes, to taste

1. Thinly slice leeks & garlic. Chop carrots finely.
   
   
2. Heat olive oil in a large pan, add the leeks, garlic, cumin seeds and mustard seeds, and fry until leeks are soft.
   
   
   
3. Add the stock and bring to the boil.
   
   
4. Add lentils and carrots; simmer until carrots are tender (around 1/2 hour).
   
   
   
5. Flavour with black pepper and chilli flakes - I put quite a lot of chilli. 'Normal' people may also wish to add salt.
   
   
6. Puree for a smoother texture, and add a little more water if you want a thinner soup.