I have just made lentil soup for the first time and its bloody delicious!

[TracyK]

So easy as well - I'll be making it all the time from now on.

recipe please?

Lentils are fab. Make dhal too.

Yes I made a huge pan of lentil soup yesterday and it all but gone

It was gorgeous

I make it in my slow cooker with stock from a ham hock. It's delicious

I always use vegetable stock cubes as we have vegetarians in the family but also when it's new year, you never know who's going to want soup, so it suits everyone

225g lentils
2 pints water
3 carrots
1 onion
3 veg stock cubes
half a packet of bacon lardons

fry off the bacon and the onion

bung everything in a pot and simmer for 25 mins.

Am wondering whether to blend or not.

I should have cut the veggies finer in the beginning and then wouldn't have to blend - but I cut them quite chunky - maybe too chunky not to belnd iykwim.

I love lentil soup - made a new one last week, Jamie O recipe and it was absolutely gorgeous. Called a storecupboard lentil soup.
Ds ate 2 bowls in one go!

Will post recipe if anyone interested

mmm yes please.
Just had a bowl of mine - should have made a bigger qty.

yes stirlingmum, would LOVE the recipe. i love lentils.

ooh please Stirling mum.

I've never had lentils and like to hear that quite a few others on here have said they've made one and it's delicious.

It's enough to make me want to have a go

Annabel Karmel's Lovely Lentils recipe makes gorgeous soup.

Here ya go... Storecupboard lentil soup

Makes enough for 4-6 and really filling.

6 rashers streaky bacon, chopped
2 red onions chopped
2 carrots chopped
2 sticks celery chopped
2 cloves garlic chopped
1/2 tsp dried thyme
1/2 tsp dried chilli flakes
200g lentils (red or green or mixed)
1 veg stock cube
1 410g tin cannellini beans (I have used haricot)
chopped flat leaf parsley

Fry bits of bacon in olive oil, when crispy add thyme, chilli, onion, carrot, celery and garlic.

Cook gently with lid on for 10-15 mins then add lentils and 1 ltr water or veg stock. Bring to boil & simmer till lentils are soft.

Add tin beans and, if too thick, add some more water. Simmer for 10 mins then season as required.

Put into bowls & sprinkle parsley over.

I make my lentil soup with coconut milk and spices and it's gorgeous.

Would be v interested to see some different recipes though,as both girls really like lentils.

mmm thats sounds yummy Stirlingmum and also janeite - I may try that with a bowl of mine as a tester. What spices do you use?

Usually cumin, turmeric and chilli flakes; mustard seeds if I've got them. It is the best Autumnal family meal, especially if followed by plum crumble and custard!

oooohhh! Plum Crumble

Now you are talking!!

Do you reckon your recipe would be okay without the bacon, or would it lose a lot of flavour without it?

No, I think it would be fine without it. There was lots of flavour in it anyway.

Brilliant; thanks.

I make lentil soup with just lentils, stock and chicken. It doesn't need anything else and is very tasty and cheap! I use a lot of lentils as I like it thick, but I think I'll try some of these receipes too

I can't believe I've been paying a fiver for a bowl of this at my fave cafe. I was always in awe of their soups - not now!

I make a vast quantity in my slow cookpot, because you can just leave it and forget about it, and then there is plenty to freeze as well.

Abbey, how long do you cook it for in the slow cooker, if you don't mind my asking?

And what setting - low, med or high?

If I can laze out of it by bunging everything in the slow cooker I'm all for it!

I am very lazy with the timings and settings-it doesn't seem to matter. I start it on high for about half an hour and then turn to low. I think I give it about 4 hours.If it seems to have got too thick I just add more water at the end.

This is a fantastic lentil soup recipe

LENTIL AND ROASTED GARLIC SOUP
4 fat garlic cloves, unpeeled
25 g/1 oz butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 sticks celery, chopped
350 g/12 oz red lentils, rinsed
1 bay leaf
1.5 litres/2 ¾ pints hot chicken stock
salt and freshly ground black pepper
(Serves 4-6)

Preheat the oven to 180ºC/350ºF/Gas 4.
Place the garlic cloves in a small oven dish and roast them in the preheated oven for about 20 minutes or until soft. Remove then when cool enough to handle, snip open the end and squeeze out the contents into a small bowl. Set aside.

Heat the butter and oil in a large saucepan and gently fry the onion and celery for 10 minutes or so, then stir in the roasted garlic and lentils. Stir well to coat in the fat, then add the bay leaf and hot stock. Bring to the boil, season well with salt and pepper, then cover and simmer for about 25 minutes or until the lentils are cooked. Remove the bay leaf.

Liquidise the soup in batches, returning it to a clean pan, check the seasoning and serve piping hot.