This is quite a simple, satisfying soup. Nothing fancy, but great for lunch. It might not be very exciting but I couldn’t leave it out as I eat it so often.
I make a big batch of this soup on a Sunday so that I have some minimal effort lunches for the week ahead. I put a few portions in tubs in the fridge (re-using plastic pots that I’ve bought fresh soups from the supermarket in) and put some in the freezer for a rainy day. When it’s lunch time I just microwave the pot then serve for me and the souper-baby. What can I say, I don’t like to wash dishes if I can help it!
I normally use the following quantities which make at least 3 “soup tubs” worth, but I have been known to double up when stocks of soup in the freezer fall frighteningly low….
1 leek, sliced
3 carrots, sliced
3 handfuls of red lentils
stock (low-salt stock or water if souper-babies are eating…)
Fry the leek in a little oil in a large soup pot until softened, then add the carrots. Put the lid onto the pot and let the vegetables roast in the pan for as long as you can be bothered or have time for.
Stir in the red lentils and thyme and add your liquid of choice. Leave to simmer, uncovered, until the vegetables and lentils are soft then blitz with a hand blender.
If you’re eating with your baby, either season the soup at the table once dished up or take out a portion for your little one before seasoning with salt and black pepper. Souper-baby eats hers with chunks of bread as dippers and some roasted veg on the side. She’s eating so much at the moment I just get whatever bread is left over!