Soup is the best. It’s healthy (essentially blended vegetables in a bowl), it’s easy (cook, then blend, then serve) and it’s cheap. With this in mind, it is fab for students. This recipe is for when you think you have nothing in to make a decent meal, as all the ingredients used are probably things you have in the back of your cupboard and fridge. And for those of you who think soup isn’t a ‘decent meal’, trust me on this one – eat this with a couple of slices of bread and you will be left feeling full. This recipe serves 4, and is perfect for dividing into portions and freezing for another day.
A glug of oil
A shake of chili powder
1 Litre veg stock (stock cube)
1 Can of chopped tomatoes
50g Red lentils
First, heat the oil in a large pan and add the chopped carrot and chopped onion. Spinkle on as much chili as suits you, then soften for around 10 minutes, stirring occasionally.
Whilst the veg is cooking, boil the water for the stock and then dissolve the cube. Pour over the veg, and add the chopped tomatoes and lentils. Then leave to simmer for at least 25 minutes, until the veg is completely soft.
Take off the heat and leave to cool for a few minutes. Next blend the mix. I personally think a hand held blender is one of the best kitchen utensils you can invest in; it’s perfect for soup and smoothies and is far easier to wash than a food processor. After you’ve blended, taste and add more chili powder if you want it even spicier.
Now you’re ready to serve! It really is that easy, people. Add some cubes of cheese or some croutons, and serve with bread to make it a more substantial meal.