This is my favourite soup which I make in a big batch and freeze. It is lovely with pumpkin seeds scattered on top.
To make the soup: makes 3 portions
1 cup of red split lentils
1 large clove of garlic
1 bay leaf
6 sticks of celery roughly chopped
1 vegetable stock cube
Put all the ingredients in a caserole dish and only just cover with water slightly below the celery. Cook for 45 minutes at 180oc or until the lentils and celery are thoughroughly cooked. Remove the bay leaf. Blend until smooth and season to taste.
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