How to make the perfect lentil soup – recipe | Felicity Cloake's How to Make the Perfect…

Many cultures have lentil soup in their culinary repertoire - the comforting way they thicken and enrich a broth has endeared them to cooks from Colombo to Casablanca, and further afield too. The local version below has warmed my stomach and my heart on many wet walks or bike rides, often backed up by a scone or buttery bannock - soup is still taken seriously in Scotland, where you'll find rarely a coffee that does not. t offer at least one example. The lentil variety is an old favorite which, you complicate "at your own risk", as Tom Morton explains in Shetland: Cooking on the Edge of the World (the book he wrote with his son James as well than the island where I enjoyed a great bowl last fall).. "Keep it simple." But what's the best way to do it?

Lentils

Lentils, and pulses in general, have been eaten in the UK for centuries, but have often been shunned as animal feed. only for the poor. Nevertheless, the poor, or at least the thrifty, did them justice. With that in mind, although I try recipes that specify red lentils, as well as a few that mention the green or brown variety, and some that only call for "lentils", I advise you to use what you have on hand. Correspondents inform me that the red variety is more common in traditional Scottish cooking, and indeed breaks down more obligingly to thicken the broth, but, no doubt, the brown variety has a deeper and more interesting flavor. Morton is clear, however: “Whatever meat or broth base you use, the key is red lentils, not soaked, but washed. For the purposes of Shetland soup, they should be cooked until almost dissolved. »

Vegetables -type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-a2pvoh">