Update Highlight

It’s February – and that means it’s time for the next colour in our collaboration with KnitBritish dyed onto our gorgeous Two Flocks base.

When Louise started sending me ideas lots of them were food based, and we quickly realised we shared a love of soup. Then we decided that we wanted something orange for February – a good orange.

So here’s the February colourway.

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Lentil Soup Gets You Through The Dark Days.

There will be 10 skeins of this – and once it’s gone the colourway won’t be repeated on this base.

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Louise and I have been chatting and decided that we’d like to donate £5 from the sale of each of these skeins to Amnesty International.

The yarn will go on sale at 1900 UK time on Thursday 9th February.

Louise has very kindly given me her favourite lentil soup recipe – I’ve included it at the end of this post to make it easier to print off and keep.

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Louise’s Lentil Soup Recipe – perfect for dark days.

Here is a recipe for one of my favourite soups. I say recipe, but soup tends to be “A little bit of this, and a little bit of that” in our house. This is the basic framework for my soup.

Its made with bacon, so not one for veggies…sorry! But you could totally omit it….if you had to.

Ingredients

4 rashers of smoked bacon, or dry cure…your favourite most flavoursome kind

100g lentils

2 pints stock (vegetable or ham)

Onion, chopped

1 lb carrots, sliced (sometimes I do half carrots and half parsnips)

1 tsp paprika

salt and pepper, as you like

Method

Chop your onion finely. Cut up your bacon into small pieces (I use clean kitchen scissors) and fry both bacon and onion in a little oil, in a heavy-based saucepan, for about 4 minutes. Don’t burn your onions!

Add your sliced carrots to the pan. I usually let them sweat for a minute or two with the bacon and onions before adding stock.

Add your lentils, the paprika and your seasoning. Give it a good stir. I hope you are using a nonstick pan, cos you’ll be stirring those lentils off the bottom of the pan constantly, otherwise!

Bring it to the boil, then whack a lid on it and reduce the heat.

There is a big difference between people on how long they cook their soup for; some say only 15 mins and others say an hour. I go for as long as it takes the lentils to cook, which is usually another 30mins, the softer the lentils the more lovely and more flavourful, I think!

To blitz or not to blitz? I like a smooth soup and my husband likes a bit of texture so I tend to use a stick blender but don’t go for the full blending.

Serve with hunks of buttered bread, or as I like, crackers and cheese.

Other serving suggestions

If you have any bacon left grill it to really crispy and crumble it over the top.

or

Grate a little mature cheddar on the top of the bowl

AND

if you like it a bit hotter, a sprinkle of dried chillies on the top – olé!

 

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