Brrrrrr, it’s getting cold out there; here is a recipe to warm you up after a wet and wild day on the trails:

Serves 2

Ingredients

  • 2tbsp oil (We used olive oil but use what you have to hand)
  • 1/2 cup red lentils
  • 1 onion, chopped
  • 1 carrot, diced
  • 1/2 – 1 a chilli pepper, chopped finely (1/2 tsp chilli flakes would also work)
  • 3 tbsp tomato puree
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 stock cube
  • 2 cups water + half a cup on hand if needed
  • A handful of kale
  • 4 slices bread (optional-for those hungry campers)

Method

  1. Heat 2 tbsp oil in a pan, adding the onion and chilli and fry until the onion has become translucent.
  2. Stir in the tomato puree, paprika, pepper, carrot and 1 tbsp water. Fry until the carrot has softened.
  3. Pour in the remaining water, keeping the extra half a cup aside for if needed later. Add the stock cube and give your soup a good stir before popping the lid on and waiting to hear that telltale bubbling.
  4. Once the water is boiling, tip the lentils in and replace the lid for a further 10 minutes, stirring every few minutes so that the lentils don’t stick to the bottom of your pan. You should be able to stir your soup easily: if you notice that your mixture has become too thick, add that extra half cup of water.
  5. Tear the kale and drop it into your soup. Continue heating and stirring for around 3 minutes to wilt the kale, so that it’s pleasant to eat. Get your bread ready for dipping!
  6. Enjoy whilst sheltering under a tarp/ tree/ dry stone wall and wearing your favourite woolly hat.

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