CHUNKY LENTIL SOUP with SPINACH & BEEF MINIBALLS, Triple-duty with Vegan Option

Lentil Soup that has them coming back for more...

Not just a load of ol' hippy lentils -- fab comfort food for family and guests! 

Lentil soup has been a staple of the 67 diet for ages.  It's always wonderfully warming and soothing but does, sometimes, smack of the frugal hippie lifestyle.

This recipe will alter that image forever but still remain within budget.  It contains small amounts of beef but is equally good with shredded ham hock.

Or you can forgo meat altogether and serve it with cheese and walnut soda bread,  unforgettable flaky cheese biscuits or sliced vegetarian/vegan sausages.   

The spinach adds a lovely hit of colour, texture and flavour.

Cost: £2.50
Serves: 6-8 (recipe halves easily)

Ingred:
   2 med onions, in med dice
   2  large sticks celery, peeled & in med dice
   2 carrots, med dice
   1 large potato, in med dice (no need to peel)  
   olive oil
  
   1 cup red lentils, 
   1-2 tsp veg granules (opt)
   1 fresh red chilli, top & tailed & with seeds removed, in tiny dice OR 1/4-1/3 tsp chilli flakes (opt)
   1 bay leaf
   2 pints good stock or water
   pepper & salt
   1 tbsp finely chopped parsley

    couple of handfuls washed spinach, stems removed

   150 gms 90% fat-free beef mince, in rough teaspoons-full, pre-poached in boiling water 5 mins; OR 150 gms cooked shredded ham hock OR 150 gms vegetarian frankfurters (67 likes Tivali) in med chunks

Method: 

1. Spray large heavy-bottomed pot generously with olive oil; turn heat to high; add onions; reduce heat to med-high; saute until translucent (a couple of mins)
2. Add carrots, celery, potatoes and chilli if using; stir & sweat* over med heat for 20 mins with the lid half on; give it a good stir now and again to prevent sticking
3. Meanwhile, wash lentils, bring to the boil & drain 
4. Add stock/water and lentils to the pan; bring to the boil; reduce heat to med; cook 15 mins; season to taste
5. Remove half of the soup; blend (carefully, it's hot) & return to the pot
6. This is your base;  divide if necessary  
7. Add meat or veggie frankfurters; cook over medium heat until heated through; add spinach & cook until wilted 
8. Serve accompanied by bread or unforgettable flaky cheese biscuits

  

Tip:

• To 'sweat the veg' is to cook over med-low heat to allow flavours to intensify and the veg to develop a light brown crust  
• If you've run out of lentils, any other pulse or pasta will do 
• One other vegetable can be added; 67 used a pepper that needed to be used up and the soup tasted fine 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.