On those days that I make something absolutely so delicious but in such small servings that it’s hard to leave some for the chef who comes home way past midnight, I make him this soup. (My secret is out!) Red lentils cook very quickly so this was done in no time! Plus they are also a very good source of protein. It is another meal that is ready within half an hour and you only need to dirty one little saucepan. I don’t know for you but that makes it super cool for me- especially since this steward is the official dishwasher of the chef and steward kitchen!
Ingredients: 1 cup red lentils, 1.5 cup chicken stock, allspice, bay leaf, spring onions (scallions) and one shrimp for garnish.
Method: Cook the lentils in stock until tender with allspice and bay leaf. Add shrimp and cook for another 3 minutes. Garnish with thinly sliced spring onions Serve and enjoy! Leftovers may be frozen for a moment of hungry desperation.
CHEF’S NOTE: Turn this into a vegetarian soup by cooking with a seasoned vegetable stock and leave out the shrimp. You may garnish with spring onions for a little splash of colour.
More soup: Carrot Chayote Potato Lentil Soup (Vegan)