Spicy Lentil & Bean Soup


With Croutons

What could be more welcome than to come home out of the cold to a bowl full of warming Spicy Lentil Soup? If you're out for the day just pop it all in the slow cooker and it will be ready for when you get home. Serve with cheesy croutons and crusty bread for a filling, warming meal.

Spicy Lentil & Bean Soup with Cheesy Croutons

  • 5 ozs. red lentils
  • 2 teasps. whole cumin seeds
  • 1 teasp. dried chili flakes - or to your taste
  • 2 teasps. olive oil
  •  Large onion
  • 1 carrot
  • Tin chopped tomatoes
  • 2 pints of water - or stock if you prefer
  • 2-3 cold cooked potatoes
  • 1 tin mixed beans, pinto beans or cannelloni beans
  • Fresh ground black pepper
  1. Chop the onion and carrot into small pieces.
  2. Dry fry the cumin and chili in a hot saucepan.
  3. Add the oil and fry the onion and carrot gently for 5 minutes.
  4. Add the washed lentils, water, tomatoes and pepper.
  5. Bring gently to the boil and transfer to a slow cooker.
  6. After 5 - 6 hours or so (depending on your slow cooker) liquidise the soup with a stick blender if you like blended soups.  We do.
  7. Add the potatoes and mixed beans and heat through.
  8. Check the seasoning and serve piping hot with cheesy croutons and crusty rolls.
To make the croutons just take crusty bread rolls and cut both ways without cutting right through. Poke little bits of cheese into the cuts, drizzle over olive oil and pop in the oven for 10 minutes. I forgot about mine and they were a little 'well-done' (to say the least) but still tasted good in the soup!

 (Click on the photos to enlarge)

If you don't want to cook the soup in a slow cooker just cook for 40 minutes at step 5 and continue as the recipe.

Lovely winter warming comfort food.


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