At last, I found the thread
Lentil and Carrot Soup
1/2 kilo of lentils ( the brown/green ones - I've bought them in Holland and Barratt before - noy sure if Sainsbo or Tesco stock them. I also can't remember if you have to soak them. Here, I don't have to but check the packet
)
4-5 large ripe tomatoes or a tin of chopped
1 large onion, finely chopped
2-3 carrots (sliced)
1-2 garlic cloves (chopped) I can't remember if I omitted garlic in the beginning with DS
1 bayleaf
Generous amount of olive oil
Soften the onion and garlic in the olive oil over a low heat for about 5 mins. Add the tomatoes and sufficient water (3/4 up the saucepan)
Add the lentils and carrots and bring to the boil and then simmer on a gentle heat until lentils are soft(about 30- 40 mins). Keep checking the liquid as the lentils tend to dry up
very quickly
When DS was small, I used to blend the soup a bit and add a handful of grated cheese too
Bean and Carrot Soup (DS tells everyone he's had baked beans and carrots for lunch
)
1/2 kilo of haricot beans (Here we have to soak over night - but check packet)
3 carrots (chopped)
2 onions (chopped)
Handful of chopped celery and leaves
Handful of chopped dill
2 cloves of garlic (chopped)
1 tin of chopped tomatoes (or 4 - 5 fresh)
Generous amount of olive oil
I usually throw the water away that the beans have soaked in over night and add fresh. Boil beans (on their own) until soft (again you'll have to check packet - here they need at least an hour, but I seem to remember they need a lot less in U.K!).
Strain boiled water and add the onions, garlic, carrots, celery, dill and olive oil and the tomato and fresh water (about 3/4 up saucepan).
Bring to boil and then allow to simmer for about an hour until the sauce has thickened and resembles the sauce of baked beans!
Let me know if you have any questions as I never weigh anything and everything is approx
Lis
