Vegetable Soup
Ingredients
2 medium potatoes, washed but unpeeled
2 onions, peeled
2 large carrots, scraped
1-2 cloves garlic (optional)
half cup red lentils
1 litre vegetable or chicken stock (use stock cube or powder if you wish)
Preparation Method
Serves 4
Grate the vegetables. The quickest way to do this is by using the grating disc in a food processor, but if you've plenty of time you can shred the vegetables using a handheld grater.
Heat a large pan, add the vegetables- add a little bit of water or stock so they don't stick.
Add the lentils. Pour on the hot stock, stir well, bring to the boil and simmer until the vegetables are tender, about 8 minutes. You can serve the soup at this stage or blend it if you prefer.
Variations
Try adding a few leaves of shredded cabbage or a handful of finely chopped spinach.
Use a different pulse instead of lentils. If you want to use dried beans, you'll need to soak them in cold water overnight then cook them thoroughly according to pack instructions before adding them to the soup. Alternatively, use drained and rinsed canned pulses such as beans, chick peas or lentils.
Add a can of chopped tomatoes.
Add fresh chopped herbs of the season.
