2 medium potatoes, washed but unpeeled
2 onions, peeled
2 large carrots, scraped
1-2 cloves garlic (optional)
3 oz/half cup red lentils
1 tbsp olive or sunflower oil (but see Method)
2 pints vegetable or chicken stock
• Grate the vegetables. The speediest 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 quite satisfactorily using a handheld grater.
• Heat the oil in a large pan, add the vegetables, stir to coat and leave to sweat for 5-10 minutes over a low heat.
• You can add 1-2 crushed cloves of garlic at this stage if you wish. You can also omit this stage if you prefer a no-fat
soup. The flavor may be a little less intense, but it'll still be good.
• 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.
• Try adding a few leaves of shredded cabbage or a handful of finely chopped spinach.
• Use a different bean 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.