The Central Street Cookery School uses FareShare food to run cooking classes for families on low incomes, helping them to cook healthily on a budget. Community classes for older adults help bring people out of isolation. All that with food saved from waste.
For the soup:
1 cup red lentils, washed and cleaned
4 cups vegetable or chicken stock
Half an onion finely chopped
2 cloves of garlic
1 medium sized carrot
A small potato finely chopped
1 tsp paprika or pepper paste (salca) and salt to taste
For the butter sauce:
A chunk of butter about 50 g
1 tsp dried parsley and ½ tsp dried mint
Place the lentils in a colander and rinse
Put in a medium pot with the stock, potatoes, onions, garlic and salca
Bring to the boil and immediately reduce to a simmer
Cook for 40 minutes or until the lentils are really soft and begin to collapse
Season to taste
Place all but 1 cup of the soup into a blender or food processor and blend briefly
To make the butter sauce: Put the butter and salca in a saucepan and heat through to melt, mix well, to this you can add dried parsley and/or dried mint
Serve the soup and top with the butter sauce. Alternatively you can make the butter sauce without the herbs but sprinkle these on top of the soup.
Serve with lemon wedges and if you want sprinkle with hot chilli flakes.