Red lentil, car­rot and ba­con soup

– Su­mara van Eyssen

YOU Winning Recipes - - CONTENTS -

(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

SU­MARA

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