The sky is blue, the sun is out, the wind is blowing and the temperature 4 celsius. Chilly, chilly, chilly.
Nipped into town to top up food. Although we have a monthly shop delivered, halfway through the month we need to top up on fresh fruit and vegetables etc. As I was a bit too late to order my Christmas Day meat and ham from our local butchers, we had to buy some elsewhere – looks okay though.
Came home to start lunch – an 'anything goes' kinda soup. You can leave out the beetroot if you wish, I had one leftover so put it in – gave the soup a darker colour. I think it would have been darker still had it been liquidized.
Spicy tomato, lentil and beetroot soup.
Fry 1 diced onion + 1 large diced carrot in a little oil, until the onion is translucent. Add 1 crushed clove of garlic or 1” of tubed garlic and cooked for about a minute. Add 6oz split red lentils, 2 tins chopped tomatoes, 1 1/2 pints of water, 3 stock cubes of your choice, 1 diced, cooked beetroot about 3” across (not pickled beetroot) and 1/2 – 1 teaspoon chilli flakes. As I had two large tomatoes going mushy, I also added these.
Bring to a boil, turn down and simmer for about 25 – 30 minutes, stirring frequently or the lentils will stick. Taste, add more seasoning if necessary plus 1 heaped tablespoon tomato puree.
I usually liquidize soups with an electric stick whisk in which case, more liquid will need to be added. On this occasion though, it was thick enough so served it as it was. We had black pepper poppadams with it.