Monday, 1 November 2010

Husband soup

So...okay, not actually containing any real husband, but Chris came home from work the other day and said, do you know, your soups stop conversations in the hospital staffroom? I gave him the Eyebrow, but apparently, there is a standard pause in conversation when he removes his reheated lunch from the microwave, followed by someone asking what it is today. So far he's been happy enough with whatever I've whipped up with what we've got in the fridge, but yesterday he had a specific request: something really tomatoey. So, without further ado, here it is: tomato and lentil soup for Chris, aka Husband Soup. I reckon there's about five portions here, so it'd be 3.5 Points per serving.

2 medium onions, roughly chopped
4 sticks celery, roughly chopped
1-2 red bell peppers (depending on size), chopped roughly
3-4 cloves of garlic, roughly chopped
2 x 400g-ish cartons sieved tomatoes/passata
1 tube tomato puree
approx 1400ml water (cold, from the tap!)
1 tbsp chopped parsley
1 tsp italian seasoning
2 tbsp parmesan cheese, grated (optional, but it makes SUCH a difference)
1 tsp sugar
BIG pinch salt
generous seasoning with black pepper
300g red lentils

Very simple, this; soften the onion, garlic, celery and bell pepper well in your pan, and then add everything else except the lentils. Cook it all down together and then blend it smooth. All you do then is add the lentils and cook them through, and behold! Husband soup. Alternatively, as I am doing at the moment, you can transfer it to the slow cooker at the point of adding the lentils, and leave it for however long you need to :)

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