Spicy Lentil and Carrot Soup

Spicy Lentil and Carrot Soup

London seems to be under siege again today as hordes of soap-dodgers protest against high tuition fees or something. I would go out and join them, but it's a bit cold and this blog doesn't write itself, you know. However, to show my solidarity I've brought in a flask of wholesome soup for lunch that I made last night, containing that staple of the crusty student diet – the humble red lentil. It also has a great kick from some chilli to keep out the cold while being kettled by the cops for 12 hours, and carrots – some blended, some added later for texture – to help them find their way back to their damp bedsits once they've been released at three in the morning. The recipe has been adapted from Soup & Beyond from the New Covent Garden Soup Co. Serves 4.

Ingredients:
25g butter
1 garlic glove, finely chopped
1 medium onion, peeled and thinly diced
175g red lentils, rinsed well
50g split peas, rinsed well
2 tbsp tomato purée
1.5 litres vegetable stock
250g carrots, peeled and finely diced
good pinch of chilli flakes
couple splashes Tobasco (optional)
salt and pepper to taste

Method:
1. Melt the butter in a saucepan, then add the garlic and onion and sauté for 2-3 minutes without colouring.
2. Add the lentils, split peas, half the carrots and tomato purée, then cook for 2-3 minutes more, stirring constantly to prevent sticking.
3. Pour in the stock, bring to the boil, then simmer for 20-25 minutes until the lentils, split peas and carrots are soft.
4. Take off the heat, blend with a hand whisk, then return to the heat adding the remaining carrots.
5. Check the seasoning, then simmer for 12-15 minutes more until the carrots are tender.

If you wanted to make a meaty version, then try using ham stock and adding 110g of bacon lardons at stage 5.