I love making home made soup, its so comforting and ideal for a weekend lunch or for packing and taking to work. This recipe is so simple and so delicious and is so healthy too, what ever your diet this soup is for you. Potage was a medieval staple and even though I have taken some "poetic" license in including ingredients that were not available at that time, such as potatoes, onions, etc, I think its can still be called a potage.
Lentils are used to give a smooth rib sticking velvety feel to the soup supplemented with seasonal local vegetables. I slow cooked this soup in my slow cooker but this is not absolutely necessary and you would get the same great results on the hob.
What you need
- 1 cup red/orange lentils
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 sticks of celery, chopped
- 1 large potato, peeled and chopped
- A little oil / butter
- 2 cloves of garlic
- 2 bay leaves
- Sprig of fresh rosemary
- Small piece of pared lemon rind
- About 1 litre vegetable stock - this needs to be hot / boiling
- Salt and Pepper
- Switch on your slow cooker to pre heat
- Heat a little oil or butter in a large pan and add the vegetables, cook for a few minutes until slightly softened
- Place the vegetables along with the lentils, stock, herbs and lemon rind in the slow cooker
- Cook on high for about 2 - 3 hours, until the vegetables are soft and the lentils mushy
- Remove the bay leaves, rosemary and lemon rind
- Process to a smooth velvety texture with a hand held blender, taste and season as appropriate, you may also want to add a little hot water or stock to thin the soup to your desired consistency.
I am using this recipe for entry into several related blogging challenges.
Slow cooker challenge - this months theme is soup.The challenge was created and is hosted by Janice over at Farmersgirl Kitchen, I used my slow cooker to create my soup so it more than qualifies.
Cooking with herbs (theme this month is citrus) - January 2014 created and hosted by Karen over at Lavender and Lovage, the recipe features bay leaves, rosemary and lemon peel.
Simple and in Season - January 2014 created and hosted by Ren over at Renbehan.com . The recipe is a simple seasonal soup using local winter vegetables and herbs from the garden.
No croutons required Vegetarian Soup and Salad challenge hosted this month by Lisa at Food and Spice, the recipe is suitable for vegetarians and could easily be made vegan by using vegetable oil rather than butter.
My Legume Love affair hosted this month by Briggishome , as the recipe uses lentils it qualifies for this challenge. The rules of which you can find here , a lovely blogging challenge created by Sue at the well seasoned cook.