For convenience this soup can be prepared in advance. It will taste even better reheated as the flavours will have had a chance to develop.
450 g (1 lb) green or brown lentils
1.2 litres (2 1/2 pints) boiling water or stock
1 bacon or ham bone (optional)
3 medium carrots, sliced
2 leeks, sliced
1/2 small cabbage, shredded
1 bay leaf
570 ml (1 pint) additional water
1/2 tsp dried sage
1 tsp sea salt
1.2 litres (2 1/2 pints) boiling water or stock
1 bacon or ham bone (optional)
3 medium carrots, sliced
2 leeks, sliced
1/2 small cabbage, shredded
1 bay leaf
570 ml (1 pint) additional water
1/2 tsp dried sage
1 tsp sea salt
accompaniments
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method
1. To microwave the lentils, pour over boiling water and allow them to soak for at least 15 minutes.
2. Drain, then cover them with fresh boiling water or stock and microwave on HIGH for 15-20 minutes, or until they are soft.
3. Puree half of the cooked lentils with the cooking liquid. Add the remaining lentils, the bacon or ham bone, if using, the vegetables, herbs, remaining water and salt.
4. Microwave on HIGH for 10-15 minutes, or until all the vegetables are cooked.
5. Allow to stand for at least 15 minutes before serving, to allow the flavours to blend.
2. Drain, then cover them with fresh boiling water or stock and microwave on HIGH for 15-20 minutes, or until they are soft.
3. Puree half of the cooked lentils with the cooking liquid. Add the remaining lentils, the bacon or ham bone, if using, the vegetables, herbs, remaining water and salt.
4. Microwave on HIGH for 10-15 minutes, or until all the vegetables are cooked.
5. Allow to stand for at least 15 minutes before serving, to allow the flavours to blend.
serving amount
serves 4
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