Lentil Soup

Name: Lentil Soup
Ingredients: 200 grams Green lentils (Approximately 1 breakfastcupful); 1 liter Cold water (For soaking); 1.5 liters Vegetable stock or water (For cooking); 2 whole Onions, peeled and quartered; 2 whole Carrots, peeled and roughly chopped; 1 whole Turnip, peeled and roughly chopped; 1 bunch Fresh parsley; 1 tsp Dried savoury herbs (thyme or marjoram); 1 small head Celery (Or 3-4 stalks. If unavailable, use 1/2 tsp bruised celery seed.); 1 piece Stale bread crust (Optional, for thickening); 1 tsp Spinach extract (Optional, for green coloring); 3 drops Parisian essence (burnt sugar) (Optional, use only if using red lentils for brown color)

A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe requires patience to achieve the correct texture and includes traditional methods for coloring the soup.

Ingredients

200 grams Green lentils (Approximately 1 breakfastcupful)
1 liter Cold water (For soaking)
1.5 liters Vegetable stock or water (For cooking)
2 whole Onions, peeled and quartered
2 whole Carrots, peeled and roughly chopped
1 whole Turnip, peeled and roughly chopped
1 bunch Fresh parsley
1 tsp Dried savoury herbs (thyme or marjoram)
1 small head Celery (Or 3-4 stalks. If unavailable, use 1/2 tsp bruised celery seed.)
1 piece Stale bread crust (Optional, for thickening)
1 tsp Spinach extract (Optional, for green coloring)
3 drops Parisian essence (burnt sugar) (Optional, use only if using red lentils for brown color)

Instructions

1Place the green lentils in a bowl and cover with plenty of cold water. Let them soak overnight. In the morning, remove and discard any lentils floating on the surface, then drain the water.
2Peel and roughly chop the onions, carrots, and turnip. Wash the celery and parsley.
3Put the drained lentils into a stew-pan or large saucepan with the stock (or water). Add the onions, carrots, turnip, parsley, savoury herbs, and celery. Add the crust of stale bread if using.
4Bring the mixture to a boil. As it boils, a dark film or scum will occasionally rise to the surface; this must be carefully skimmed off with a spoon.
5Let the soup boil gently for about 4 hours, or until the lentils and vegetables are thoroughly soft and falling apart.
6Strain the soup through a wire sieve into a clean bowl. Using a ladle or wooden spoon, rub the whole of the contents (lentils and vegetables) through the wire sieve to create a thick puree. This requires time and patience.
7Return the pureed soup to the saucepan and bring to a boil again. If using green lentils, you may add spinach extract for green color. If using red lentils, you may add drops of Parisian essence (burnt sugar) for a brown color. Stir constantly to prevent the lentil powder from settling and burning.
8Transfer to a soup tureen. Stir the contents with the ladle before serving each portion, as the lentils tend to settle at the bottom.