This recipe is an old family favourite, and has been a lifesaver for those moments when I’ve not had many fresh vegetables in the house to cook with – it’s perfect comfort food, if you will. The lentils are a great source of protein, and thicken the soup up so it’s satisfyingly filling, while the onion and spices give it a nice kick. I actually ate this for dinner this evening as I’m still settling into my new house and still searching for the best places to purchase my groceries from. I enjoyed topping it with a little tomato purée and smoked paprika this time round, but you can have it as is or with a citrus-y salad too.
Lentil & Onion Noodle Soup
Serves 4
400g red lentils
2 medium red onions
5 spaghetti noodle nests
4 cups of boiling water
1 tbsp olive oil
2 tbsp mild curry powder
1 tbsp black pepper
- Dice your red onions, and add to a pan with a spoonful of olive oil
- Fry at a medium heat, tossing occasionally. I like to keep a lid on so they sweat
- Once translucent, add your lentils and two cups of water, stirring thoroughly
- Now add the flavourings – I like mild curry powder and black pepper best
- Leave on a low heat and covered for 20 minutes
- You should now find your lentils are swollen but have yet to split. Add a third cup of water, and stir again
- Leave for another 10 minutes, and return to add another cup of water, stirring once more
- In a small bowl, crush your noodle nests into small pieces using your hands
- Now stir your pot once again, and add the noodles gradually, until they’re all in the mix
- Leave for 10 more minutes until the noodles are rehydrated, and now you should find your mix is deliciously thick and smooth
- Serve into bowls and enjoy!
