Red Lentil Soup

Preparation Time: 15 minutes

Cooking time:45 minutes

Portions: 10

Serve with baguette and garnish.

Ingredients

• 4 tbsp olive oil
• 2 large onions, finely chopped
• 2 large carrots, peeled and finely chopped
• 4 stalks celery, washed and finely chopped
• 500g red lentils
• 1 tin chopped tomatoes
• 2 litres of vegetable stock
• 1 bouquet garni
• 1 tbsp garlic granules
• 1 tbsp onion granules
• 1 tsp celery salt
• White pepper to taste

Method

1. Heat the olive oil, fry the onion for 2-3 minutes until soft but without colour.
2. Add carrots and celery and cook for a further 4 minutes so they are all soft.
3. Add the lentil and stir for 1 minute, then add the tinned tomatoes, stock, bouquet garni, garlic granules, onion granules, and celery salt.
4. Simmer for 30 minutes or until the lentils are almost soft.
5. Blend ¾ of the soup, you should have a thin soup with some lentils and vegetables. Add extra water to get correct consistency if needed.
6. Check and season with white pepper to taste.

Serve with a drizzle of olive oil and a baguette.

Extra Garnish ideas:

• Bacon Bits
• Grated cheese
• Flavoured oils
• Crispy onions
• Yoghurt and smoked paprika