Anyway, back to the recipe. Looking into the fridge, I realised I still had 500g of carrots waiting to be used, together with a slightly wrinkly red pepper, so this is what I came up with.
1 large onion
1 red pepper
1 clove of garlic
2 tsps cumin powder
500g carrots, peeled and sliced
100g red split lentils
1 litre stock
1/2 tsp of chilli sauce
salt to taste
- Chop the onion, red pepper and garlic, and fry gently in plenty of olive oil until the onion has softened.
- Add the cumin powder and fry for a few seconds.
- Add the carrots, lentils, stock and chilli sauce, bring to a boil, cover and simmer gently for 45 minutes.
- Allow the soup to cool a little, blend with a stick blender, check for seasoning and add more salt if necessary. Serve with plenty of crusty bread.
When I was growing up in Stirling, I would sometimes make a big pot of tomato and potato soup for me and my friends to eat when we had got back from the pub after a spot of underage drinking. There was a more or less recognised hierarchy of places where you could drink: you started off in the Allan Park, whose downstairs bar would serve 15 year olds at a pinch, while the upstairs bar was curiously a policemen's local, then graduated onto another place at 16 (whose name I have forgotten), before being ready for the trendy Barnton Bar & Bistro at 17.