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By: Steve B.
| Description: | ||
| Time: | 55 min (10 min to prepare, 45 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each Carrots 2 each medium potatoes 2 each medium leeks 1 each large onion 2 each to 3 ounces lentils (depending on how thick you like your soup), salt and pepper to taste or marigold veggie stock, A little oil |
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| Directions: | ||
| Dice all of the vegetables into smallish pieces. Put into a 4 pint saucepan and fry gently in a little oil for 3 or 4 minutes. Add 3 pints of water and then stir in the lentils. Bring to the boil and then turn the heat down low and let simmer for 30 - 40 minutes. When the lentils are cooked and the vegetables are a bit mushy add either the vegie stock or the salt and pepper to taste. Serve garnished with chopped parsley or corriander. For a smoother finish you can give the soup a quick whizz with a blender. This is quick and easy and uses up the wizened vegetables at the bottom of the fridge. |
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| Notes: | ||
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