Red lentil soup
You can serve this as a chunky soup or a smoother one by blitzing in a blender according to your preference.
(Serves 4)
Ingredients:
1 tbsp sunflower oil1 onion, peeled and chopped2 carrots, peeled and diced2 sticks celery, chopped175g tinned red lentils, rinsed and drained400g can chopped tomatoes1 fresh red chili deseeded and chopped2 vegetable stock cubes, crumbledFresh ground black pepper2tbsp chopped fresh or dried parsley
Method:
Heat oil in a pan, add the onion, carrots and celery, and cook over a medium heat for 7-10 minutes, until softened
Add the drained lentils to the pan and mix well
Add the tomatoes, and chopped red chili, crumbled stock cubes and 1.5 ltr boiling water
Bring to the boil, then cover the pan, reduce the heat and simmer for 30-40 minutes
Serve as is, or for a smoother soup, carefully blitz in a blender, thinning with some boiling water if needed
Sprinkle with freshly ground black pepper and parsley