Spring is finally springing here in Edinburgh. The flowers are poking their heads out of the ground, beer gardens are starting to think about maybe possibly just one day opening, and you can wear 2 layers instead of 3 without getting hypothermia. There’s a promise of 12 degrees on Thursday, but let’s not get our hopes up.
From a kitchen stand point, that means that all the summer fruits and vegetables aren’t that far away – and that soup season is on its way out. The long nights of winter are perfect for a warming, comforting bowl of happiness, but in summer, it just doesn’t work.
Let’s cling on to soup season as long as we can – after all, soups are easy, cheap and always nutritious. Especially this one.
The “120” refers to the hour for soaking/roasting and the hour for cooking; in reality, this is a low-effort dish that feeds many. Perfect for a school night.
1 ½ cups red lentils, pre-soaked for 1 hour
1 medium squash, peeled and cut into 1-inch chunks
2 large carrots, peeled and chopped
1 large onion, diced
2 cloves garlic, crushed
1 inch piece fresh ginger, grated
5 cups veggie stock
1 tsp paprika
Preheat oven to 200 degrees
Lightly coat the squash and carrots in olive oil
Roast for 30 minutes, or until soft
Fry onion, garlic and ginger in oil until onion is translucent
Add in the lentils, roasted squash and roasted and stir
Add in the stock, paprika, salt and pepper, and stir well
Simmer for 45 minutes until lentils are cooked
Blend to a smooth texture