According to the weather forecasters we are about to be hit by a large wet, windy and cold weather system coming in off the Tasman Sea.
So far we are doing OK here but I’m sure with snow predicted in the lower parts of the South Island in the next couple of days we will feel the sting of winter cold here.
So the soup pot is called for and here is the recipe I will be using.
Leek and Lentil Soup – source unknown, but discovered many, many years ago by my Mum and shared with me. I make it frequently in the colder months.
A little olive oil
3-4 cloves of garlic
3-4 stalks of celery
2 rashers of bacon or some pieces of shaved ham
1 cup of red lentils
1 ¼ litres of water
2 chicken stock cubes or 2 heaped tablespoons of dry chicken stock
Salt and pepper to taste
Sauté bacon or ham and chopped garlic in a little oil in a large soup pot over a low heat.
Wash and chop leeks and celery. Add to the pot and sweat. Stir to prevent burning.
Add water, washed red lentils and stock, salt and pepper, parsley. Bring to a boil and then simmer gently, covered for around 30 minutes.
Puree the soup once it is cool and reheat gently when required. Freezes well.
Lentils are grown in the largest quantities in Canada, India, Turkey and USA. They are an excellent source of protein and are easily digested.
I love this illustration of the lentil plant dating back to 1885.
Several people have regained their appetites on this soup after suffering flu or a period of poor health. Bon appetit !!!!!!!!