Public Servant Lifestyle

This lentil soup is really cheap and wholesome - and would make a great simple starter suitable for almost everyone, as well as being fine on it's own or with crusty bread as a lunchtime feed. With this recipe under your belt it is difficult to go wrong!

You will need: 2 teaspoons olive oil
2 cloves garlic - finely chopped
1 medium onion - chopped
8 cups cold water
1 1/2 cups lentils - rinsed and drained
3 tablespoons ketchup
1/8 teaspoon ground cloves
1 1/2 teaspoons salt and pepper - or to taste
Freshly ground black pepper

The Method

In a large soup kettle (a pressure cooker pan will do if you're missing this particular piece of kitchenware) heat the oil over medium heat. Stir in the garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but are not brown. Add the water, lentils, ketchup, cloves and salt; cover and then bring to a boil.

Reduce the heat to low and cook, stirring occasionally, for 45 minutes or until the lentils are tender. If the soup gets too thick, add more water. Reheat before serving, adding the pepper to taste. Add the vinegar, wine or lemon juice for extra flavour.

For a variation, refrigerate the soup overnight to allow the flavours to blend. If you can't resist the temptation to eat straight away - try making way too much on purpose (double, triple, or quadruple the amounts for more diners). Freezing the spare soup then defrosting when you need some more gives it that 'twice-cooked' blended taste too - without the washing up or preparation time!

More information available in Healthy Alternatives, Starters, Vegetarian