That’s an unusual name for a soup.
It’s short for … Vegetable and Lentil Soup.
Oh. What’s with the hundred and forty-ninth thing, then?
This is my 149th post on A Merrier World.
Is that significant?
It will be on Thursday.
Oh. I still don’t get it.
Nevermind. It’s a tasty soup. Even M liked it.
And T …?
Err. No. It’s hard to disguise soup as a fish finger.
The Hundred and Forty-Ninth Post Soup (aka Vegetable and Lentil Soup)
1 large onion, chopped
6 to 7 medium carrots, chopped
5 to 6 medium potatoes, chopped
2 cloves garlic, squashed
1 1/4 litres vegetable stock
7 oz cooked green lentils
freshly ground pepper and salt to taste
Fry the onion in a large casserole pot until softened.
Add the carrots, potatoes and garlic. Cook gently over low heat for 5 minutes.
Pour in the vegetable stock and add the bay leaf. Bring to the boil, then simmer for 15 minutes or so until the vegetables are tender.
Stir in the cooked lentils and remove the bay leaf.
Blitz to a smooth liquid with a handheld food processor.
Serve with freshly-baked bread rolls (ours used a 2 lb mix of strong white flour, white spelt flour, Doves Farm heritage flour, plain wholemeal flour, barley flour and medium oatmeal, plus one sachet of yeast, a palmful of salt and 1 1/4 pints of water … just in case anyone’s wondering).