january is traditionally a month of austerity, a time when we try to make amends for our overindulgence with food, booze and spending. lentil soup is a great store cupboard dish which counters all of the above indulgences but in a way that doesn’t feel like it’s a dish of deprivation.
i was convinced i hadn’t blogged this recipe but given i’ve been cooking for almost twenty years, perhaps it is unsurprising that i have.
it’s a rose elliott recipe which can be kept cheap and simple – onion, carrot, red lentils, stock and a bit of milk – or oomphed up with cream, yoghurt or croutons. the main thing for me, whichever version i make, is the squeeze of lemon juice which makes it nice and tangy.