Lentil Soup 2
My favorite lentil soup recipe.
2 cups of lentils (brown kind)
1 small leek
6 medium-sized potatoes
small amount of oil
salt & pepper to taste
Cover lentils with water (no salt) in pan and boil to tender (I reckon it took about 20-30 minutes).
Meanwhile, chop carrots, leeks and potatoes into small pieces. Fry in a little bit of oil for a few minutes then top up with vegetable stock (I used stock cubes).
There should be about an inch more liquid in the pot than vegetables in it, if that makes sense, to accommodate the lentils later.
Add a pinch of rosemary and thyme; salt, pepper and Maggi to taste. Once lentils are tender, drain excess liquid and then chuck in with the rest of the vegetable soup.
Cook for about 10 minutes more (you might want to mush up the potatoes a little bit if they weren't that floury).
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