Doesn't it look gorgeous?
Fridge lentil soup.
Lentil soup makes a regular appearance on our table. I love the flavour and how warming and filling it is. So what is the difference in this fridge lentil soup? Well you probably guessed it was all about using up leftover vegetables from my salad drawer.
My fridge lentil soup is made from celery, carrots and a red pepper that all needed using up and fast.
I spiced up my soup with cumin and ground coriander. It was thick, full of flavour and utterly lush. It lasted us 2 days, so it was a frugal meal and very healthy too.
I pretty much always make soup to use up vegetables. What do you make with yours?
I'm entering my fridge lentil soup into this month's No Croutons Required. Lisa over at Lisa's Kitchen is hosting this month. The theme is now open every month, so any vegetarian soup or salad can be submitted. Hopefully she'll like mine.
Fridge Lentil Soup
A warming lentil soup, made to use up salad drawer stragglers. Healthy, nutritious and very, very tasty.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, crushed
- 4 large carrots, chopped
- 3 large carrots, grated
- 1 red pepper, chopped
- 400g red lentils
- 2 tsp cumin
- 1 tsp ground coriander
- 2 litres/3 ½ pints vegetable stock, more if needed
- a good grinding of salt and pepper
1. Saute the onion, celery and garlic until the onion is soft and translucent.2. Add the chopped carrots and red pepper and cook gently for 5 minutes.3. Add the grated carrots, lentils and spices. Stir well, then add the stock. Bring to the boil, then reduce to a simmer, pop a lid on the pot and cook for 30 minutes until the vegetables are all tender and the lentils are soft.4. Season with salt and pepper. Taste and add more spice if you like.5 Serve with crusty bread.6. Enjoy!
Yield: Serves 6 - 8