Red lentil, carrot and bacon soup
– Sumara van Eyssen
(SHORTCUT, FRESH, TASTY, HEALTHY)
Her husband, Darren, and their kids, Anthony and Emily, love soup in winter but there isn’t much time after work to make it. This recipe is perfect if you decide on the spur of the moment you want soup. It’s quick to make, contains no expensive ingredients and you can easily double the quantities and freeze the leftovers in small tubs. Sumara adapted the recipe three times before her family gave it the nod of approval.
SERVES 4 Preparation time: 10 min Cooking time: 40 min
15 ml (1 T) oil 1 large onion, finely chopped 2 garlic cloves, finely chopped or grated 250 g bacon, chopped 7 ml (1½ t) mild curry powder 375 ml (1½ c) red lentils 500 g carrots, peeled and cut into 1-cm pieces ½ packet (25 g) brown onion soup powder 500 ml (2 c) cold water 1 litre (4 c) boiling water toast to serve
1 Heat the oil in a large saucepan and fry the onion and garlic until glossy. Add the bacon and fry until done. 2 Stir in the curry powder, add the lentils and carrots and fry for 2 minutes. 3 Mix the soup powder and cold water and add to the lentil mixture. Pour the boiling water over, bring to the boil while stirring, reduce the temperature and simmer for about 30 minutes. 4 Remove from the stove and use a stick blender to purée. Serve with toast.
When you want soup now, make this one in under an hour