|
100 g/4 oz red lentils
1.2 liters/2 pts/5 cups water
2 leeks, chopped
4 potatoes, chopped
3 carrots, chopped
1 parsnip, chopped
2 small turnips, chopped
1 small swede (rutabaga), chopped
1 vegetable stock cube
Salt and freshly ground black pepper |
|
Method:
Place the lentils in a pan with the
water. Bring to the boil, then skim off any scum. Add the prepared
vegetables and stock cube, return to the boil, then simmer for about
20 minutes until the soup is thick and the vegetables are soft. Season
to taste. Leave chunky or puree in a blender or food processor.
Note: The quantities of the ingredients are totally negotiable. The
amounts given are just to give you a rough idea: put in as little or
as much as you like.
|