Featured Exhibitions
Creative Scotland
Charlie Hodgson
Flat 2/1, 1 Mount Stuart Street
Installation view, Creative Scotland, Charlie Hodgson, 1 Mount Stuart Street, 05.06–21.06.2026.
Installation view, Creative Scotland, Charlie Hodgson, 1 Mount Stuart Street, 05.06–21.06.2026.
Installation view, Creative Scotland, Charlie Hodgson, 1 Mount Stuart Street, 05.06–21.06.2026.
Charlie Hodgson, One Star, Number Four, Oil on Canvas, 60 x 60 cm, 2026
Charlie Hodgson, One Star, Number Five, Oil on Canvas, 60 x 60 cm, 2026
Installation view, Creative Scotland, Charlie Hodgson, 1 Mount Stuart Street, 05.06–21.06.2026.
Installation view, Creative Scotland, Charlie Hodgson, 1 Mount Stuart Street, 05.06–21.06.2026.
Creative Scotland
Charlie Hodgson
1 Mount Stuart Street
05.06–21.06.2026
Peel six or seven decent sized carrots and roughly chop them into chunks. Toss with some olive oil in a tray, alongside four cloves of unpeeled garlic, and place in a preheated oven to roast for approximately thirty minutes. While the carrots are roasting, heat a knob of butter in a large pot. Chop two onions, one red one white, and soften in the butter. Add two diced red chillies, minced lemongrass, and a thumb-sized piece of finely grated fresh turmeric, stirring together. Sprinkle a couple spoonfuls of ground cumin and ground coriander seeds, and combine until the mix starts to become a bit paste-like. Toss in roughly one hundred and fifty grams of washed split red lentils and pour in a litre and a half of good quality chicken stock. Take the carrots out of the oven when they start to crisp brown at the edges, and add to the pot. Squeeze the roasted garlic cloves out of their sheaths and grind a decent amount of black pepper as you bring the pot to boil. Reduce the heat to a simmer and cover for twenty five minutes, or until the lentils are cooked but not mushy. Remove the pot from the heat and blitz the soft mixture with a hand blender until really smooth. Add a little hot water, thinning it to a preferable consistency. Return to the heat and fold a generous glug of double cream through the soup. Serve with a thick slice of buttery sourdough toast, or olive bread. Maybe even top with a squeeze of lemon or lime juice, a drizzle of olive oil with toasted pumpkin seeds, or crumbled feta cheese. This recipe could also be made using butternut squash, pumpkin, or sweet potato.
Photo credit: Max Slaven