Lentil soup just got simpler….

It was easy enough before. But I’ve been reading Leanne Browne’s free download cookbook Good and Cheap written for all the Americans who rely on foodstamps to eat. It motivated me to see just how basic I could get. Yes, it’s nice to have a bacon bone or ham hock or similar for lentil soups, but lentils are so robust, they really don’t need to be pampered like that.

Having been away for a week, I managed to rustle this up:

Ingredients

a cup of lentils washed
2 smallish onions and half a large shallot that was lurking in the fridge, peeled and finely chopped
2 cloves of garlic peeled and finely chopped
2 chillies sliced
several rather sorry looking potatoes peeled and diced
2 carrots that had seen better days peeled and diced
one vegetarian chicken stockcube
olive oil

Method

Fry the onion in the olive oil gently for a few minutes and then add the garlic and chilli. Add everything else, bring to the boil, then reduce to a simmer until cooked.

The one thing I bought on the day was a bunch of parsley to add when serving and bread for toast. I’d happily eat this on a regular basis and really didn’t miss the meat I usually add.

Cost? Next to nothing.

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