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Hearty Lentil Soup |
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| Serves 6 |
Prep 15 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
2 tablespoons vegetable oil
2 medium onions, peeled & roughly chopped
2 medium carrots, peeled & roughly chopped
2 celery sticks, finely chopped
1 medium potato, peeled & roughly chopped
2 litres hot vegetable stock
270g split red lentils, rinsed
2x 400g cans tomatoes chopped with juice
salt & freshly ground black pepper
6-8 sprigs fresh parsley, to garnish
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Adapted from The Jewish Mama's Kitchen by Denise Phillips |
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Heat the vegetable oil in a
large saucepan over a medium-low heat. Add the onions,
carrots, celery and potato and sauté for 5 minutes,
stirring occasionally.
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Add the vegetable stock,
lentils and tomatoes. Season with alt and pepper to taste.
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Increase the heat to
medium-high and bring to the boil. Reduce the heat to low
and simmer for 40 minutes. Adjust seasonings, if
necessary. I you wish you can whizz the soup in a blender
until smooth
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Transfer to large, individual
soup bowls. Garnish the bowls with parsley sprigs and
serve hot. You can swirl over some low-fat yoghurt , if
you wish.
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DAILY
DINNERS 
