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Easy Lentil Soup

Serve with crusty bread on a cold night! The recipe can be part-prepared and cooled in the fridge, or frozen and defrosted, for a rapid completion

Lunch
Easy
Time 60 Minutes
Skill Level Easy

Ingredients List

Serves 2
  • 2 -3 medium carrots (chopped)
  • 1 large leek (chopped)
  • 3 stalks celery (chopped, add more to taste)
  • 1 splash water
  • 1 cup brown lentils
  • 2 lt water
  • 3-4 medium potatoes (cubed)
  • 4 vegetable stock cubes
Metric - US Imperial

Instructions

  1. Chop, cube or slice carrots, leek(s) and celery.
  2. Add water to a two liter saucepan.
  3. Sweat carrots, leeks and celery for about five minutes, stirring from time to time.
  4. Add lentils and water.
  5. Bring to boil and simmer for roughly 30 minutes (until the lentils are soft), stirring if you remember.
  6. The soup stock can be cooled and refrigerated or frozen at this point for later completion.
  7. Add cubed potatoes (skin on or off as desired).
  8. Add stock cubes.
  9. Return soup to the boil and simmer for 15- 20 minutes, stirring occasionally, until the potatoes are cooked and the lentils are starting to go mushy.

Recipe supplied by Andrew