I have to admit I am a hoarder. My kitchen cupboards seem to be filled with ingredients that I bought and never got round to using. They are getting so full that when I open them it is almost as if I am taking my life into my hands. When I opened the cupboard door the other day and a packet of sugar fell out, all over the floor, I knew it was time to take some action. It was time to spring clean my cupboards and get rid of ingredients before they passed their sell by date. Lurking at the back of one of my cupboards I found a bag of red lentils. I will have had a good reason for purchasing them but I have no recollection as to what it was. I made the decision to make some lentil soup.
Lentil soup is a lovely filling soup which is really low in calories. If you are watching the weight it makes an ideal lunch. It is also comforting and easy to throw together using minimal ingredients. Perfect if you want a warming soup on a cold Spring day. A day where it looks lovely through the window but when you step outside a biting wind chills you to the bone.
Red lentils cook quickly, far quicker than other legumes. When you are cold the speed is appreciated, they take half an hour to soften and a little longer to get to the table. The pot can just be left to simmer unattended while you butter up some crusty bread and find the black pepper to sprinkle on top. If you have parsley this can be chopped over the top and for the ultimate indulgence a little cheese can be grated on top.
If you prefer your soup a little spicy you can add some chilli or spice whilst the soup is cooking. I added a spoon of lemon juice to give the lentil soup a touch of Mediterranean flavour, turning my mind to Summer sunshine. If you have some bacon or sausage that can be thrown in making a more hearty dish. The soup can be frozen as well. I made a big batch by doubling up the recipe and put half in the freezer for another day. The soup was perfect for lunch on a cold day and soon warmed us up.