This soup is a winner in our house and one that I churn out on a regular basis. It’s super easy to make and covers most, if not all, the food groups :) The below quantity serves 4, but I usually double it so that we have some leftover. If you don’t eat it all up, it can always be thrown in the freezer for a rainy day.
From one of my favourite Danish cookery books ‘Suverænt Nemt’
1 small onion, chopped
2 cloves garlic, crushed
1 cinnamon stick
1 dessertsp. dried oregano
100g red lentils
2 tins tomatoes
300ml vegetable stock (preferably the good stuff, no MSG)
Pinch cayenne pepper
Feta cheese for garnish
Fry the onions in a little oil or butter until they’re soft. Add the spices and cook for a further few minutes. Add the lentils, tomatoes & stock and let the whole thing cook on a low heat for 30 mins. Blend and add the cream. Season to taste with the salt and more cayenne, if you like it spicy. Crumble some feta cheese over the top of each bowl. Serve with some nice fresh bread.