Mustardy Lentils soup - Soup served with hard baguette.
1 onion, 5 garlic cloves
4 medium potatoes
300 grams of lentils – preferably dry
Two chilli peppers
1 stock cube
Mustard oil & black Pepper
Part cooked baguette
Roasted pumpkin and sunflower seeds or poppy seeds
For the lentils:
If using dry lentils, soak them for 20 minutes and bring them to boil with a pinch of salt for another 20. Rinse and drain. Put aside.
For the hard baguette:
Buy a part cooked baguette from any supermarket, cook in the oven following instructions on the package. Slice and leave it to dry and harden or an hour before using for the soup. It could be cooked in the morning and used in the evening. You will find the part cooked baguettes in the bread aisle in Sainsbury’s, Tesco, Waitrose or Morrison’s.
Cooking the soup:
Heat 2 table spoons of mustard oil in a cooking pan
Throw in a twig of thyme, chopped onion and garlic.
Add the peeled and cut potatoes, fry until really brown. This will add to the flavour of the soup.
Once the potatoes are brown on all sides, add the lentils, stock, water and chilli peppers. Cover the pot and leave to cook until the potatoes are completely cooked and nearly mushy. Add a bit of black pepper if necessary. Then blend to taste; smooth or with bits. It is ready to serve.
Once the soup is in the bowl, top with a drizzle of mustard oil and a dust of poppy seed… I just love the way that poppy seeds crush under the tooth…
Yeah! I changed my mind about the seeds.
For best taste, It is better to dunk the bread... uhmmmmm the rush... mouth watering thinking of it again.
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