Ma maw’s soup. This is what she makes whenever I come back tae Glasgow. It’s quality. You can blend it, or not.
250g red lentils
2 TBs oil
1 litre stock
2 medium carrots
1 tin tomatoes (400g)
Bay leaf (optional)
2 cloves of garlic, minced, or 2 tsps of garlic paste (optional)
Lemon wedges for serving (optional)
- Heat the oil in the pan, dice the onions and add. Dice or grate the carrots. Once the onion is soft, about 5-10 minutes, add the carrots, and bay leaf and garlic (if using) and stir;
- Rinse the lentils with water until the water runs clear, then add to the pan. I do this in batches, putting the lentils in a sieve and stirring under running water;
- Add the tomatoes, stock and lentils. Bring to the boil, then turn down to a simmer. The soup is done when the lentils are soft — about 25 minutes;
- Once the lentils are soft, blend the soup if you want it more smooth — of course, you don’t have to blend the whole thing;
- Serve with lemon wedges.
Is there a meal that you always receive when you visit home?