Mar 14, 2012

POTATO + LENTIL SOUP

ok...ok! a strange choice considering the weather today (which was a fab 24°C) but i was in the mood for something creamy and hearty and comforting (as looming sense of homesickness started to creep over me today) - the obvious choice... a creamy potato + lentil soup!

simple to make and just a matter of judging when your lentils and potatoes are perfectly cooked before blitzing them with a bamix (or the like)

i didn't do such a good job of this and ended up with a few less-than-tender lentils but they added a bit of "wholegrain-y" goodness!

how?

5 medium sized potatoes
4 cloves of garlic
1 cup of lentils
enough water to cover it all in a large 'soup-making' sized pot
2 tablespoons of nutritional yeast flakes

boil the potatoes, lentils and whole garlic cloves (peeled of course!) until the lentils and potatoes are tender - to make things easier i threw everything in at the same time, excluding the garlic which i tossed in about half way through the cooking time (around the 10-12 mins mark).

dont forget to season as you go! (potatoes tend to remove the saltiness from a dish so you may need to add a bit of salt to get a real flavour hit! best to do this once the lentils are tender so as not to toughen them by adding the salt whilst cooking).

when done, drain of some of your cooking liquid - leaving about 2 cups in the pot. add the nutritional yeast flakes, stick in the bar mixer, and blitz until smooth and creamy (or as desired!) i again was a bit distracted by good conversation and ended up draining all the cooking water out... so i added soy milk instead (which although added kilojoules/calories, also made my soup a little thicker and creamier). if you find the mix needs a little thinning you can alway add in some non-dairy milk of choice to thin it to the desired consistency.

this really hit the spot, and was delicious with a sprinkle of pumpkin seeds and a drizzle of good evoo on top! a nice bit of crusty bread would also be a great accompaniment

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