I’ve eaten so much I won’t have to eat again till 2013! We didn’t have a turkey this Christmas as we’re only a small family of 3, we opted for beef, so luckily we aren’t dealing with the ridiculous amounts of left over bird.
However, on Boxing day we planned a day out, Geocaching and building forts and if I’m honest I couldn’t face more food so I thought I’d put on a hearty soup to come home to.
NOTE: LENTILS NEED TO BE SOAKED THE NIGHT BEFORE! The reason I put that in capitals is because I missed this step. However, I managed to salvage dinner. I put it all on and then noticed that they needed to be soaked. I got around it by turning the slow cooker onto high and cooking for about 8 hours. However, in future, I may by tinned lentils.
- 1 TBSP of oil oil
- 1 onion finely chopped
- 50g of yellow lentils
- 50g of green lentils
- 50g of red lentils
- 1 tin (400g) butter beans drained and rinsed
- 80g pearl barley
- 1 large carrot, peeled and diced
- 2 potatoes, peeled and diced
- 1 parsnip, peeled and diced
- 1 litre of vegetable stock
- Salt and pepper
- Dried Parsley
- Heat the oil in a frying pan and sauté the onions for about 3 minutes until soft.
- Transfer to the slow cooker
- Add lentils, butter beans, barley, carrots, potatoes, parsnip, stock and season with salt and pepper. Stir, cover and cook for 8 hours on low. Add a pinch of dried parsley, ladle into bowls and serve with crusty bread.
It was a lovely, thick hearty soup.
Do you have any recipes to share?