Winter in the west Highlands. . .

I know it's got absolutely nothing to do with cooking, but this was the scene outside our house this morning when the sun came up. We haven't seen much of the sun lately, and as it was just a lovely picture I thought I'd put it up!

Carrot and Lentil Soup

As they say in these parts, it is a dreich day on the west coast of Scotland - cold, wet and windy. Just the day in fact, for a bowl of soup. So here's one to try.

Prepping: 20 minutes                         

Cooking: 45 minutes

Serves 4 – 6 generous portions

Ingredients

4 large carrots

1 large onion

2 large potatoes

2 large parsnips

2 cups red lentils

1 tbsp garlic

2 tbsp malt vinegar

1 tbsp olive oil

3 pints vegetable stock

Method:

• Cut onion into small cubes and keep aside.
• Peel carrots, parsnips and potatoes and cut into small cubes. Rise out and soak in cold water.
• In the meantime cook the onions in olive oil in medium heat till they go get some colour and become soft. Drain the chopped vegetables and add to the onions.
• Add garlic & vinegar, mix well and cook for another 10 minutes in low heat. This enables all the different flavours to blend with each other.
• Now add the lentils and vegetable stock, bring to boil then simmer for half an hour or till lentils and vegetables are cooked.
• Blend the mix if you like a smooth creamy soup. I personally prefer the soup to have vegetables still intact!
• Sprinkle with chopped parsley and serve with thickly sliced home made wholemeal bread.

Notes:

1. Red lentils are very easy to cook and need no pre soaking. If you want to add more weight to the soup add a broth (assorted lentils & grains) mix instead.
2. You will notice I have not put any salt & pepper as I feel they are not required. Do season to taste but taste the soup before doing so – you will not be disappointed!
3. If you want a little kick add one teaspoon cumin powder, half teaspoon coriander powder and half teaspoon curry powder when the soup is simmering. You will get a gently spiced & aromatic sensation with every spoonful.