100 g (4 oz) red lentils
1 large onion, peeled
1 small turnip, peeled
1 parsnip, peeled
2 stalks celery, washed
450 g (15 oz) can tomatoes
1 litre (1 1/4 pt) stock or water
bay leaf
bouquet garni
salt and freshly ground pepper
wholewheat croutons
7 g (1 tbsp) chopped parsley
1 large onion, peeled
1 small turnip, peeled
1 parsnip, peeled
2 stalks celery, washed
450 g (15 oz) can tomatoes
1 litre (1 1/4 pt) stock or water
bay leaf
bouquet garni
salt and freshly ground pepper
wholewheat croutons
7 g (1 tbsp) chopped parsley
accompaniments
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method
1. Wash and rinse the lentils, removing any discoloured or black pieces.
2. Chop the vegetables roughly into even-sized pieces.
3. Put the lentils, vegetables, tomatoes and stock or water into a large saucepan with the bay leaf and bouqet garni. Season well.
4. Bring the soup to the boil and remove and skim.
5. Lower the heat to allow liquid to simmer for about 35 minutes, until vegetables and lentils are tender. Allow to cool slightly.
6. Liquidize the soup in a blender or food processor or rub through a mouli-legumes.
7. If the mixture is too thick, add a little more stock, milk or water. Reheat and taste for seasoning.
8. Serve with wholemeal bread croutons and a sprinkling of chopped parsley.
2. Chop the vegetables roughly into even-sized pieces.
3. Put the lentils, vegetables, tomatoes and stock or water into a large saucepan with the bay leaf and bouqet garni. Season well.
4. Bring the soup to the boil and remove and skim.
5. Lower the heat to allow liquid to simmer for about 35 minutes, until vegetables and lentils are tender. Allow to cool slightly.
6. Liquidize the soup in a blender or food processor or rub through a mouli-legumes.
7. If the mixture is too thick, add a little more stock, milk or water. Reheat and taste for seasoning.
8. Serve with wholemeal bread croutons and a sprinkling of chopped parsley.
serving amount
serves 4
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