Potato Lentil Soup

It's been ages since I cooked anything that can't be described as quick and simple, and well, this soup is another one of those weekday winners. I'm always dead tired when I get home nowadays, and this is about at much cooking energy as I can muster. But hey, it's not too bad, because there's a lot of good things that can be made with a few ingredients and a little time. This soup takes no more than 30 minutes - or less if you're handy with a peeler and knife - and it can easily be scaled up to feed more people.

I don't give any measurements for the spices, because there's just no way of knowing what you prefer - start with a little bit of each, taste it and go from there. Trust your own palate - that's really the only way to cook, because who's to say what's right or wrong when it comes to taste..?

Potato Lentil Soup
Serves 2, generously

2 medium potatoes, diced
1 onion, finely diced
2 garlic cloves, thinly sliced
150 ml red lentils
750 ml water
Salt
lemon juice
cayenne pepper
Garam masala
cumin
dried chili
sugar

Topping
50 g bacon, diced
1 small yellow bellpepper, diced

Start by prepping everything. Combine potatoes, onion, garlic, red lentils and water in a saucepan, bring to boil and let simmer, covered, until the potatoes and lentils are soft. It'll take about 15-20 minutes.

At this point, you can mash some of the potato against the side of the saucepan for a mushier soup, or even use a blender to make it completely smooth. (In which case you're going to need to add some water.)

Season with salt, some squeezed lemon juice, cayenne pepper, garam masala, cumin, chili and a pinch of sugar. Add more if you want a spicier soup, or use a light touch if you prefer.

Meanwhile, fry the bacon until crispy and the pepper for just a minute or two. Serve the soup with the toppings.

Recipe in Swedish:
Potatis- och linssoppa