15 mins
Wendy's Lentil Soup
Recipe by Graham
Wendy's Lentil Soup, so named after I cat-sat for some friends of mine while they were away on holiday. Wendy left me about two gallons of cooked lentils so I spent a few days making lentil sandwiches, lentil omelettes, lentils on toast, lentils in white wine, lentils in toothpaste sauce!!!
I'm afraid that, in the end, the local pigeons got a lentil treat so I could vary my diet a little! So, in recognition of Wendy's contribution to my well-being, I thought I would name this recipe after her, with thanks for showing me how good lentils could be - I'm okay now, 20 years later, I can face a lentil again without having nightmares! (Seriously, Wendy, it did no harm to either me or the pigeons!)
Grains of paradise (a.k.a. Melegueta pepper, alligator pepper, Guinea grains or Guinea pepper) are not always readily available. If you have difficulties, they can often be found hiding under the name of Malagueta Red Pepper as a pickle. That will work fine... just chop it very finely. If you still can't find them, grate a little fresh ginger into the soup instead.
Warm Red Potato Salad 
White Sauce Ingredients for Wendy's Lentil Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Wendy's Lentil Soup
- Peel and finely chop the onion, the carrot and the celery. Peel and deseed the tomatoes and chop into small pieces.
- Place the olive oil into a large 6 litre Dutch oven or flame-proof casserole dish and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat for about 6-7 minutes until the onions are translucent. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
- Increase the heat to high, bring to a boil then reduce the heat to low. Cover and cook at a low simmer for about 35-40 minutes until the lentils are tender. Serve hot.
GRAHAM'S HOT TIP:
If you prefer you soup as a purée, remove the finished soup from the heat and, using a stick blender, purée to your preferred consistency and serve immediately.
What To Eat Tonight
The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Other Soup Recipes
French Onion Soup is one of 'the classics' with a well deserved reputation. In this recipe, I mostly follow the traditional French method.
Potato Soup with Chives and Soured Cream is one of those lovely little potages that work well as a quick winter lunch or as a starter course
Perfect for those days when there is a fire roaring, snow is falling outside, and all you can do is cuddle up with a good book and a bowl of soup!
