Here we are approaching the shortest day of the year and in need of sustenance to ward off the bugs of the season. How uncomfortable to you feel when the person sitting next to you at work or on the bus coughs and sneezes and then looks at you with a defiant expression telling you they have a fever but are bravely carrying on' Do you back away or nod and agree? Way back in the 18thc century doctors were advising the three Bs for anyone who was below par, Bed, Broth and Belly dancing, no that's not right whatever is the other B?
Here's a great recipe for this time of year. Double the quantities if you like and freeze some. You can serve it as it is the first day and then the next day add a jar of tomato passata and whizz in a blender and decorate with whipped cream, add a teaspoon of curry powder or paprika to ring the changes and serve with crusty bread or the cheese bites from yesterday.
A great recipe for vegetarians and diabetics.
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 sticks of celery, washed and chopped finely
250g red lentils,
1 litre of stock
salt and pepper to taste
Gently cook the carrots, onions, celery in a little olive oil until soft.
Add the lentils and the stock and season to taste.
Bring to the boil and then simmer gently until the lentils are cooked, stirring occasionally.
You can serve the soup as it is straight away and then freeze the rest. If liked you can puree the soup and add the tomato passata to give it a better colour and vary the flavour, decorate with a swirl of cream.
Delicious with crusty bread.