I’m a big fan of a hearty soup and this one I come back to time and time again. It’s very versatile and great for tweaking in relation to any vegetables that might be left over in the fridge. Initially it started off as bacon and lentil and then I found a chilli languishing with the carrots. Mainly because the supermarkets don’t sell single chillies and so with a little ginger and some mixed spice it became a spiced lentil soup. Then with a little leftover chicken from the BBQ I added another tweak to make bbq’d chicken soup. Mainly keep to the core and then add your own touches and enjoy playing with it.
- Heat the oil in a large saucepan, soften the onion, celery and carrots with the chili and ginger if using – roughly 10-15 minutes
- Add the garlic, mixed spice or herbs, the bouillon and cook for a minute or so turning over so everything is coated.
- Add the lentils, pearl barley and 1.5 litres of water from the kettle
- Simmer for 30-40 minutes until the lentils and barley are soft.
- Remove a 2 or 3 ladlefuls of the soup and blend on the side, before returning to the pan which add that lovely soup texture.
- Add the cooked, chopped chicken if using.