Split Red Lentil Soup

A thick and hearty soup, delicious as a lunchtime meal with any type of bread. Alternatively, the whole amount could be blended and thinned to a creamy consistency and served with a swirl of natural yoghurt or cream. No need to pre soak the lentils.

Serves 4 - 6

Ingredients
2 sticks celery chopped
6oz/175g onion chopped
4oz/115g carrot diced
1 large garlic clove chopped
6oz/175g white cabbage thinly sliced
8oz/225g split red lentils
1½ pints/900ml vegetable stock
2 medium potatoes scrubbed and diced
Salt and black pepper

Method
Heat a tablespoon of oil in a large pan, toss in the celery, garlic and onions and stir for a minute. Add the carrot and cabbage, stirring to coat with the oil

Next add the potatoes, season with salt and pepper and add the lentils and stock. Bring to the boil and reduce to simmer for 30 to 40 minutes, until the lentils are soft and the vegetables tender, checking the water level from time to time.

Remove and blend half the mixture, return to the pan and check the seasoning. Add more water, if necessary, and reheat gently.


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