Summary
Servings:
8
Prep time:
60 minutes
Description
Jean has made this week's weather all that more bearable with this stunning red lentil soup, a fantastic blend of Hodmedod lentils and Local Greens veg!
Ingredients
- 250g red lentils
- 2 carrots
- 1 onion
- 1 small squash, turks head or similar
- 2 beetroot
- 2 potatoes
- 2litre stock
- salt and pepper to taste
Instructions
- Chop all veg into equal sizes
- Rinse red lentils in cold water and leave to sit for 20 mins
- Gently fry off veg until soft
- Remove lentils from cold water. Transfer to a large pot, gradually add veg stock and leave to simmer, then combine with veg
- Season with salt, pepper and herbs (bay leaves, parsely) to taste
- Serve warm with crusty bread