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
- Heat 2 tbsp oil in a pan, adding the onion and chilli and fry until the onion has become translucent.
- Stir in the tomato puree, paprika, pepper, carrot and 1 tbsp water. Fry until the carrot has softened.
- 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.
- 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.
- 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!
- Enjoy whilst sheltering under a tarp/ tree/ dry stone wall and wearing your favourite woolly hat.
