Saturday, May 1, 2010


Step 1
½ cup of red lentils - Fig 1
Step 2
30 gms butter or oil
1 brown onion - Fig 1
Step 3
3 - 4 carrots - Fig 1
3 desiree potatoes - Fig 1
1 ½ liters water
vegetable stock cube
Salt and pepper
3 drops Tabasco sauce – optional

Fig 1 - the basic ingredients.

Step 1
Place the red lentils in water and wash them thoroughly to get rid of the grit and the starch.
Step 2
Place butter/oil in a saucepan over low heat and put in diced onion - Fig 2 and allow to cook till the onion is translucent.
Step 3
Peel the carrots - Fig 3 and dice them up and place them in the saucepan. Allow them to cook slowly for about 5 minutes. Peel the potatoes - Fig 4 and cut each into 8 pieces, and place in the saucepan. Drain the red lentils - Fig 5 and place them in the saucepan together with the vegetable stock cube - Fig 6; 1 ½ liters of water; the seasoning and the Tabasco sauce if using.

Fig 2 - onions cooking in the saucepan.

Fig 3 - carrots added to the saucepan.

Fig 4 - potatoes added to the saucepan.

Fig 5 - red lentils added to the saucepan.

Fig 6 - vegetable stock cube added to the saucepan.

Bring to the boil and allow to simmer for 25 minutes - Fig 7.

Fig 7 - soup simmering away in saucepan.

The soup can either be eaten the way it is or can be food processed for a smoother result - Fig 8.

Fig 8 - yummy processed soup!

Eaten together with a slice of crusty bread – it is terrific!


  1. This looks delicious, Baz. Just right for these cold nights. It would go really well with a loaf of New York Times crusty bread.Yum!

  2. I agree Barry, I intend to make this soup. thanks, Sue