Friday, 4 November 2011

Lentil Soup with Langoustine

Glasgow is the kind of place where it is always time for soup. Soup is also some of the cheapest supper that you can ever cook. It takes very little effort and gives back lots of comfort. So, for today' supper I made lentil soup with langoustine!

Ingredients for 4:

250 g. of red lentils
2 carrots
1 white onion
Half can of chopped tomatoes
1.5 liter of water
250 g. of Langoustines (£2.50)
Salt, black pepper and Extra Virgin Olive Oil

How to make it:

Dice the carrots and the onion and put them in a big pot with some olive oil at medium temperature for about 10 minutes. Then add the lentils and the tomato can.

Let the ingredients cook and get to know each other for about 10 minutes, while stirring.

Add the water and once the soup starts boiling let it cook for 45 minutes.
Stir occasionally cause you don't want to burn the soup or let it stick to the pan plus every stove works differently.

Put the langoustines into a pan large enough to hold them add 300ml of water and half a teaspoon of salt.
Cover, bring to the boil and steam for three minutes. Drain the langoustines but keep some of the water aside. In the same pan, add the langoustine and fry for one minute with some olive oil and add the reserved cooking water in.
Pour the langoustine and the sauce in the soup, add some fresh parsley and serve it!

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