Vegetable and Lentil Soup Recipe
Ingredients
| Onion | 1 , finely chopped | |
| 6 cups / 1.5 litres / 2 1/2 pt vegetable stock | ||
| Carrots | 2 , chopped | |
| 2 zucchini (courgettes), chopped | ||
| Parsnip | 1 , chopped | |
| Celery stalks | 2 , finely chopped | |
| 2 tomatoes, peeled, seeded and chopped | ||
| 315 g/10 oz red lentils, cooked | ||
| Coriander | 1 Tablespoon, chopped | |
| black pepper | 1 | |
Directions
1. Place onion and 2 tablespoons stock in a saucepan over a medium heat and cook for 3 minutes or until soft. Stir in carrots, zucchini (courgettes), parsnip, celery and tomatoes, and cook for
2 minutes longer. Add remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes.
3 . Add lentils, coriander and black pepper to taste and cook 4-5 minutes or until heated through.
2 minutes longer. Add remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes.
3 . Add lentils, coriander and black pepper to taste and cook 4-5 minutes or until heated through.
Chef
