Red Lentil and Vegetable Soup
2 tablespoons of olive oil
2 onions chopped
1 clove garlic chopped
1 vegetable stock cube
1 tablespoon of tomato puree
1 sweet potato peeled and cut into bite sized chunks
2-3 carrots peeled and chopped and cut into bite sized chunks
Handful of curly kale
250 gm of washed red lentils or 2 cans of lentils drained
3 cups of boiling water
Pan fry the onions and garlic in the olive oil until soft. Transfer into a large pot big enough for the rest of the ingredients. Place the boiling water in the pot and add the vegetables, lentils, puree and stock cube and cook on a med high heat for 30 minutes. Once the vegetables are soft take off the heat. Scoop out some of the veg if you like more texture and add after pureeing process. Put the rest through food processor or blitz with hand held kitchen tool . The soup should be smooth and thick to your taste, if you find it’s too thick then add a little extra water to loosen. Season to taste with salt and pepper.
Serve with raw carrot sticks and a chunk of wholemeal bread and butter. Add a spoonful of creme fraiche if you like.
This freezes well.