One of the (few) enjoyable things about winter is slurping up big bowls of hearty, nutrition-packed, homemade soup! This is one of Patrick’s absolute favourites, since it’s super quick to make but beats the pants off any of the store bought alternatives. We’ve added a kick of chilli to raise your temperature that little bit more and fight off any winter colds. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Split Lentils
Vegetable Stock Pot(ContainsCelery, Sulphites)
Foccacia(ContainsCereals containing Gluten)
Peel and chop the onion and carrot into roughly 1cm pieces. Chop the celery into 1cm pieces. Peel and chop the potato into roughly 2cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Finely chop the coriander and thoroughly rinse the lentils.
Add a splash of oil to a pan on medium heat and add your onion, carrot, celery and garlic. Cook for around 6 mins, or until soft.
Add your potato and continue to cook for another 5 mins.
Add the water (amount specified in the ingredient list) and bring to a gentle simmer. Add the stock pot, chilli flakes, chopped tomatoes and your lentils. Allow the mixture to simmer for 20 mins or until your lentils are soft.
Preheat your oven to 100 degrees and put the focaccia in for a few mins to warm it up.
Turn down the radiators in preparation for a bowl of ‘central eating’.
Stir half your coriander into your soup and sprinkle the remaining half over the top. Then serve it with big chunks of warm focaccia on the side.