30 ml (2 tbsp) oil
1 large onion, peeled
1 carrot, scraped
2 sticks celery, washed
250 g (8 oz) red lentils, washed
1 sprig parsley
1 bay leaf
1 bouquet garni
salt and freshly ground pepper
1.2 litre (2 pt) stock
7 g (1 tbsp) chopped parsley
wholewheat bread croutons
1 large onion, peeled
1 carrot, scraped
2 sticks celery, washed
250 g (8 oz) red lentils, washed
1 sprig parsley
1 bay leaf
1 bouquet garni
salt and freshly ground pepper
1.2 litre (2 pt) stock
7 g (1 tbsp) chopped parsley
wholewheat bread croutons
method
1. Heat the oil over a low heat in a large saucepan.
2. Dice the vegetables finely, add to the oil and allow to cook for 4 minutes.
3. Add the lentils, parsley, bay leaf, bouquet garni, seasoning and stock.
4. Bring to the boil and simmer gently for about 35 minutes, until the lentils are cooked.
5. If necessary, skim the surface from time to time.
6. Taste for seasoning and adjust.
7. Serve with chopped parsley sprinkled on top and a dish of croutons.
Variation Cream of Lentil Soup can be made by liquidizing the soup and reheating slowly with 60 ml (4 tbsp) milk and 30 ml (2 tbsp) cream.
2. Dice the vegetables finely, add to the oil and allow to cook for 4 minutes.
3. Add the lentils, parsley, bay leaf, bouquet garni, seasoning and stock.
4. Bring to the boil and simmer gently for about 35 minutes, until the lentils are cooked.
5. If necessary, skim the surface from time to time.
6. Taste for seasoning and adjust.
7. Serve with chopped parsley sprinkled on top and a dish of croutons.
Variation Cream of Lentil Soup can be made by liquidizing the soup and reheating slowly with 60 ml (4 tbsp) milk and 30 ml (2 tbsp) cream.
serving amount
serves 4
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