Archive for February 13th, 2010

Lentil soup with sausages

Lentil soup with sausages

This is a family classic. My mum usually prepares the soup a day before we eat it. It is a fantastic hearty and packed with vegetables and lentils healthy on top. If you are a vegetarian or still trying to loose the some xmas pounds, just use lean ham (cooked ham) instead of bacon and sausages.

Level: Easy | Time: 60 minutes | serves 6


1 knob of butter

2 stalks of celery, chopped

3 rashes of smoked, streaky bacon

6 sausages (Frankfurter) cut into pieces

1 cloves of garlic, finely chopped

1 medium onion, peeled and chopped

4 medium potatoes, peeled and cut into small pieces

2 small leeks, washed and cut into rings

2 carrot peeled and cut into small pieces

1 litre of chicken or vegetable stock

Salt and Pepper



  1. Heat a little butter in a big pot on a medium heat. Add the onions, garlic and bacon and cook for 5-10 minutes.
  2. Now, add all the vegetables and the stock and bring to a boil. Reduce the heat and keep cooking the soup on a low heat.
  3. After 20 minutes add the sausages and turn the heat off.
  4. Check the seasoning and add salt and pepper if necessary.
  5. If the soup could use a little more taste, try adding a little bit of tomato paste (2 TS) or a splash of vinegar and a little sugar. That helps to bring out the different tastes even more.
  6. Serve the soup with a sprinkling of parsley.

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Red lentil and carrot soup

I rediscovered lentils for me. God, I forgot how lovely they are, especially in soups. My mum used to cook lentil soups quiet often in winter with lots of hearty veggies and meat, and I loved it.

This is an exotic lentil soup version. With cumin, chilli and coriander I added an oriental touch.

شاهية طيبة (Enjoy your meal!)

Level: Easy | Time: 30 minutes | serves 4-6

red lentil and carrot soup

red lentil and carrot soup


1 knob of butter

200 grams of red lentil

1 large onion, chopped

1 clove of garlic

Grated ginger (1 inch piece)

500 grams of peeled carrots

750 mls of vegetable or chicken stock

Chilli flakes

Cumin seeds

Salt and Pepper

Chopped coriander leaves


  1. Heat a knob of butter on medium heat and add the onions, garlic and the ginger. Stir in a table spoon of ground cumin and the chilli flakes.
  2. Cook for about 5-10 minutes until the onions are soft. Then add the carrots, the lentils and the chicken stock.
  3. Reduce the heat and cook covered for 15 minutes until the carrots and lentils are soft.
  4. Take the soup of the heat and transfer to a blender. Blend the soup until smooth and return to the pot.
  5. If you like the soup a little less thick, add more stock and reheat.
  6. Stir in the coriander leaves and serve with Nann bread.

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