Wednesday 6 March 2019

Sleeping Dog's Winter Soup recipe

's Winter Soup is ideal for hungry people coming in from the cold.

Bowl of steaming orange-coloured lumpy soup.

This hearty soup should take around 15 minutes to prepare and 1 hour cooking time, for 4 large servings.


  • Cooking fat (30g butter, say)
  • 1 onion (or 2 small) chopped
  • 4 carrots chopped
  • 125g red lentils washed
  • 50g or 2 small handfuls rice rinsed
  • 1 tin chick peas in water
  • 1 tin chopped tomatoes
  • 1 clove garlic chopped, squished
  • 1 litre boiling water
  • 2 vegetable stock cubes crumbled (or equivalent in stock powder)
  • pinch oregano
  • pinch chilli powder
  • shake of turmeric
  • grate of black pepper
  • 1 bay leaf


  1. Heat fat in large soup pot at low/moderate heat.
  2. Fry chopped onion and carrots in fat at moderate heat until softened, perhaps 7–10 minutes.
  3. Boil a litre of water.
  4. Add lentils, rice, garlic and chilli powder to pot and fry for another minute, stirring with wooden spoon.
  5. Add boiled water, chick peas, tomatoes and bay leaf.
  6. Crumble in stock cubes, stirring to dissolve, and add oregano, turmeric and black pepper.
  7. Bring to boil, stir well, reduce heat and cover pot and simmer for an hour.
  8. Serve in soup bowls, removing bay leaf before eating.

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