I have to admit that I have been over- indulgent when it comes to forking lately – forking whatever I want, whenever I wanted. I mean, really, two batches of oatmeal cookies in as many days? It was time for a self-imposed “Forking Lent”. And what better way to start off Lent, than with this Luscious Lentil Soup and a slice of home-made bread?
I got this recipe from Nigel Slater’s book “Real Cooking”, and it is honestly the best lentil soup I have ever tasted – the chili pepper, Worcestershire sauce, and lemon juice make these leg(ume)s stand out in a crowd. Ridiculously easy to make and so full of flavor, you won’t even notice it’s Lentils.
- 2 large shallots or small onions
- 2 Tbsp olive oil
- 2 large cloves garlic
- 1 large dried chili, 1 small fresh chili, or 2 tsp dried chili flakes
- 100g brown mushrooms
- 1 cup small brown or green lentils
- 1 L stock
- Bay leaf (or 2 or 3, you can indulge in this)
- Worcestershire sauce
- Juice of ½ – 1 lemon
How to make “Luscious Lentil Soup”
1. Get Rough. This is a rustic soup – so roughly chop onions and sauté until soft (but not browning), and don’t even bother chopping the garlic. Just peel it and give it a bit of a smash with the side of your knife before throwing in the cloves whole. Add the chili at this time, too.
2. Prepare your nuggets. Chop mushrooms into large nuggets and add them to the mix. Cover and cook for 5 minutes, stirring a couple of times.
3. Use those nice leg(ume)s. Throw in the lentils, enough stock to cover them twice over, and the bay leaf (or leaves – I like to add two). Bring to a boil, reduce to a simmer and let it all cook until the lentils are very soft.
4. Savour. Once it’s all done, season with salt, pepper, Worcestershire sauce and lemon juice. These last two are important, so don’t skip them!
Recipe written by: Hana
This recipe on the Japanese Blog