by Kaelin Wihittaker
How to beat inflation the kitchen: cook from the pantry and eat seasonally. This lentil soup is cheap, cheerful and absolutely delicious.
| 1 med | onion, finely chopped |
| 3 | carrots, finely chopped |
| 1 lg | potato, cut into 1 cm cubes |
| 2 T | butter |
| 1 c | red lentils |
| 6-7 c | homemade vegetable stock |
| salt and pepper, to taste | |
| cilantro for garnish |
Melt the butter in a medium saucepan, add the vegetables, season with salt and pepper. Sweat for 5-8 minutes until the veg are beginning to soften but not colour. Add the lentils and the stock, bring to the boil, reduce to a simmer and cook for about 45 minutes until the lentils are tender, checking to see if you need to add more liquid every so often. Blitz with a blender, taste and adjust the seasoning. Garnish with chopped cilantro.
Serves 6-8.