FRUGAL ARCHIVE FAV: CHUNKY LENTIL SOUP WITH SPINACH & MINI MEATBALLS

 Lentil Soup from 2016 that always has them coming back for more...

updated 11.25; first published 2023

Not just a load of ol' hippy lentils -- fabulously delicious comfort food for all! 

Everything seems to be rising in price at supermarkets and greengrocers, and not just a little every now and again but by huge leaps and bounds.

Many people have been forced to look to hearty soups with pulses and root vegetsbles supplemented with proteins of choice for meals.  It's a sensible move.

Lentil soups have been a staple of the 67 diet for ages -- they're wonderfully waming and soothing.  

Lentil soups can have a reputation for being dull and hippy'ish.  But this recipe  (and 67's other lentil soups) alters that image forever; it's colourful and full of exciting flavours.  But it still remains within most budgets.  

For carnivores, it contains small amounts of beef but is equally good with shredded ham hock or pastrami or salt beef. 

Or you can forgo animal protein 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: min £3.25 (Feb'23) but rises and falls depending on protein 
Serves: 6-8 (recipe halves easily)

Ingred:
   2 med onions or equivalent well-cleaned fennel, in med dice
   2  large sticks celery, peeled with the inner canal wiped clean & in med dice
   2 carrots, med dice
   1 large potato, in med dice, peeled if you like
   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 gm 90% fat-free beef mince, in rough teaspoons-full, pre-poached in boiling water 5 mins; OR 150 gms cooked shredded ham hock or pastrami 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/fennel; reduce heat to med-high; saute without browning until translucent (a couple of mins)
2. Add carrots, celery, potatoes and chilli if using; stir & sweat* over med heat  20 mins with lid half on; give it a good stir now and again to prevent sticking
3. Meanwhile, wash lentils, add to a small-med pan, cover with water by an inch, bring to the boil & drain 
4. Add stock/water and drained lentils to pan with the rest of the veg;  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

  

Tips:

• 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 leftover pepper 

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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.