in this cool, autumnal weather, i’m starting to crave warm lunches, and soup is hard to go past as a quick and satisfying option.

this particular one is ridiculously easy to make, and yields four servings, so i can freeze portions for days when i don’t have much time or energy.

lentil and corn soup

ingredients:

2 anchovies (and a tiny drizzle of their oil)
2 cloves of garlic, crushed
400g tin diced tomatoes
400g tin lentils, drained and rinsed
400g tin corn kernels, drained
1 cup water
1 tsp stock (vegetable or chicken)
1/2 tbsp dried italian herbs
freshly ground black pepper to taste

method:

  • place anchovies, oil, and garlic in a medium saucepan, and stir over a medium heat until they begin to reduce and form a paste (approximately one minute)
  • add all other ingredients, bring to boil, cover, and leave to simmer for 10 minutes

that is literally all it takes.

if you want, serve it with toast, spread with goat’s cheese or ricotta, but honestly, there’s enough going on in there to make it filling just by itself.