So Winter may almost be over, but the fact that us newly weds made soup, for the first time ever is certainly something newsworthy. We really love to eat soup, we knew (via hearsay) that it’s incredibly simple to make), yet is a journey we were far too wary of embarking on.
Enter: the half a bag of red lentils.
When friends of ours left South Africa to go back to Israel (at what the end of what essentially was their “gap year”) they gave us two full shopping bags of anything that was half open from their cupboards. They couldn’t leave it for the next group of girls coming to live their, because it would go off by then. We went home with plenty baking supplies, tons of rice, bread crumbs, and who knows what else. As well as half a bag of red lentils.
Now they’ve been gone over a month and we needed to find something to do with them. We remembered Greg’s mom once making a yummy red lentil and butternut soup, so we decided this was it, and we were breaking our soup-making virginity. There’s only so many times you can go to the Kosher counter at Checkers and stock up your freezer with their soups before realising it’s probably far cheaper to make your own soup.
- 2 chopped onions
- 2 cloves of garlic
- 2tbs oil
- 2TBS sugar
- 1tsp cumin
- pinch of paprika
- 50g tomato paste (bless my Gregory, he did’nt know we had tomato paste, and used tomato sauce instead…)
- salt & pepper
- 1 cup red lentils
- 6 cups of chicken stock
- 1 butternut, pealed and cubed.
- Sweat onions, add garlic, spices etc, lentils and butternut.
- cover with stock.
- Bring to the boil, then reduce heat to a simmer.
- leave to cook for half an hour.
- Zjoozj it with a zjoozjer until smooth. (By zjoozjer, I of course mean hand blender…)
(OK, the real instructions we received were: Cook 1/2 hour. But for soup-making newbies such as ourselves, they needed to be expanded on a bit.)
It’s a super yummy recipe, and totally recommend.
Photos will be added when I get home from work 🙂