Wednesday, June 12, 2013

Scottish Curried Lentil Soup Recipe... Fast!

In past blogs, I've given real complex and intricate recipes for Scottish Curried Lentil Soup.
Here, we're aiming at the cook with more to do with his/her time than slave over a stove.
So here it is; Lentil Soup, quick-style.

1lb Carrots, (nicely chopped or brutally massacred in a blender)
1lb Rutabaga (Turnip to the rest of the world) treated as above.
One large onion (chopped, same as above, don’t cut yourself, but don’t go all crazy careful either)
Half a dozen Potatoes (chopped into small cubes)
(A healthy alternative to the potatoes here is half a cauliflower)
½ cup of RED Lentils
4 chicken stock cubes
Add to ½ pot of water.
Boil for a good hour, stirring regularly.
(Watch and not stick to bottom of pan)

Add cubes of the secret ingredient below to flavor.
Easy, tasty, and will keep in the fridge for a couple of days.
And why not go see more recipes here.... a whole new way to think of soup.

 
 
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