We’ve now moved from August into September and the first signs of autumn are just beginning to show themselves. Mornings are becoming fresher, and evenings are growing dimmer; foretelling the falling leaves and rainy days to come.
I’m a big fan of this time of year; the harvest is in full swing out in the fields, there are apples growing rosy in my garden and nature is generally winding down into a comfortably drowsy state.
I’m also huge fan of knocking up big pans of soup for lunches and suppers during the cooler months in particular. A large pan of soup is one of the most frugal ways to feed a household. And if like us you only have a small household of one or two to feed, you can do as I do and – once cooled – pop the leftover soup in the fridge (I use a 2 litre plastic jug, kept inside the fridge door) ready to be re-heated whenever you want a quick meal over the next few days.
There’s not a great deal I can say about this recipe except that it is simple, quick, cheap and tasty! Red lentils are as ever savoury and satisfying, while the additional lift of fragrant lemon makes this soup just right for an early autumn lunch.
Lemony Lentil Soup – vegan
- 1 oz vegetable margarine, or 2 – 3 tbsp vegetable oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- Juice and finely chopped zest of 1 lemon
- 8 oz red lentils
- 2 pints light vegetable stock (I use boiling water and a stock cube)
- Heat margarine or oil in a large pan, add onion and sweat for a few minutes till glossy.
- Add carrots and celery and sweat for about ten minutes to soften.
- Add lemon zest and juice, lentils and stock.
- Bring to the boil. Reduce heat, cover and simmer for about 20 minutes.
- Season with salt to taste.
- Take pan off of the heat, and puree soup (careful not to splatter) with a hand held immersion blender until smooth.
- Serve with crusty bread or crunchy croutons.