Sunday, 11 September 2011

Lentil and Sage Soup

I've mentioned before that we will be moving home at some point.  This was one of the reasons I decided not plant much in my tiny garden plot, something of course I now regret seeing that we were still here for the Summer when we could have reaped some homegrown courgettes and dwarf beans.  Instead we planted a load of potatoes which we are happily still tucking into.  Other than the potatoes, salad leaves, a few berries here and there, we have a load of herbs growing. 

One of the herbs that is doing fantastically is the sage.  I've been cooking with it a lot recently.  So yesterday alongside the Sage 'Frog' Biscuits.  
I made another sage flavoured soup.  The last time it was a Barley and Sage soup, this time a lighter one: Lentil and Sage Soup.    It was a simple herby warming soup, but perfectly welcomed on a damp, dreery, drizzly and overcast Scottish afternoon.  In place of crusty bread or croutons, I served this soup with these flaky herby biscuits.  
This is my entry for this month's No Croutons Required (NCR) which is being hosted by Lisa this month. NCR is a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen. Septembers challenge is to use an ingredient from your own garden.  I am also linking the sage 'frog' biscuits to Bake with Bizzy.

Lentil and Sage Soup
Serves 4
Ingredients
110g yellow split peas, sorted and rinsed
2 pints of vegetable stock

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic,minced
1 tablespoons sage, minced, plus extra for garnish
Salt and pepper to taste
Method
Bring the peas and stock to the boil.  Then simmer until the peas are completely soft, about 45 minutes to an hour.
In a wide pan, heat the oil and add the onions and garlic until soft, stir in the sage, salt and pepper to taste and cook for  few minutes for the sage to infuse the soft onions.  Turn of heat.
When the lentils are stir in the sagey onions and simmer for 15 minutes, taste and adjust seasoning if necessary before serving in bowls. Garnish wish optional sage leaves, if you wish.

14 comments:

  1. A lovely soup, and just think what you didn't plant this year will be more than compensated for when you work on that new allotment. I love North Wales too and have really enjoyed reading your posts. We must take the girls to Harlech Castle. Aberdyfi and Criccieth are my favourites.

    ReplyDelete
  2. Oh this sounds wonderful! I've been trying to cook down my pantry and have been eating a lot of lentils lately. For some reason, though, I always have a hard time thinking of spices to add even though I have so many. Thanks. I love the shot of the biscuit frog about to jump in the soup!

    ReplyDelete
  3. YUM! It's starting to get really cool here so this soup sounds perfect!

    ReplyDelete
  4. I should change my habits and use sage more often. I do grow some, but I use it rarely. With pumkin pastas...
    I will try it in a soup like this one. Thank you!

    ReplyDelete
  5. Yummy soup ...looks delicious

    ReplyDelete
  6. That soup looks really delicious! I love lentils and sage and I bet they work really well together :)

    ReplyDelete
  7. hey, those frog biscuits are amazing? Did I miss a recipe on a previous post?! Soup looks great too. We're the same as we're a bit on the move right now; regards our growing, all we've done this year is loads of chillies and basil! Still I'm working on an entry to NCR too!

    ReplyDelete
  8. Thank you Kath.
    I am looking forward to moving down south, it just isn't happenign fast enough for us due to surroudnign circumstances.
    I've a couple of more posts on Wales - this time the south, so I hope you liek them too.
    I hope next year you get the opp. to take your girls to Harlech Castle. Aberdyfi and Criccieth and tht the weather is on your side too.


    Thank you foodfeud.
    You comment of the 'shot of the biscuit frog about to jump in the soup' made me smile to myself!

    ReplyDelete
  9. Thank you Teresa.
    The weather in Scotland is really atrocious - with Hurricane Katia coming our way, so soup is really welcome!


    Thank you spécialiste de l'éphémère.
    I'll be using sage in pumkin pastas soon :)


    Thank you Priti.

    ReplyDelete
  10. Thank you Elise.
    The combo of lentils and sage did really work well together :)


    Thanks Adam and Theresa.
    The frog biscuits recipe is on a previous post, you'll see it just keep 'hopping' down :)

    Interesting to read that your also in a simialr position to us re: moving, but our move has encountered a bit of an obstacle and may not happen until Christmas or worse (early next year). I'm envious of your growing chillies though, I couldn't do that in Scotland unless of course we had a greenhouse - we did of course, until the wind bashed it up a couple of years ago. Look forward to seeign your NCR entry.

    ReplyDelete
  11. I'm bookmarking this recipe--sounds perfect for warm lunches for the coming colder weather. Plus, I just discovered that one of the health-food stores here in town has a good selection of dried beans and lentils and we're getting another "organic market" soon. That will be four just on our side of town--Wichita is moving up in the world! :-)

    ReplyDelete
  12. Thanks Lauren.
    I'm so glad you have found a good health store nearby, makes a world of difference to you and what you prepare in your kitchen.

    ReplyDelete
  13. Thanks for your entry this month. I just love your frog biscuits too!

    ReplyDelete
  14. Thank you so much Lisa.
    I always enjoy playing along with NCR. It really is one of my fave events.

    ReplyDelete

Thank you so much for taking the time to read my blog! I will always try to reply, even if its a simple Thank you.
You can also find me on;
Twitter: @SeasonalShaheen