Red lentil and vegetable soup

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1
    large onion, chopped
  • 2
    stalks celery, chopped (leaves included)
  • 15
    olive or sunflower oil
  • 2
    vegetable or chicken stock
  • 2
    medium potatoes, diced
  • 2
    large carrots, diced
  • 250
    red lentils, rinsed
  • 2
    vienna sausages, sliced (optional)
  • salt and freshly ground black pepper to taste


Sauté; the onion and celery in heated oil until lightly browned. Add 125 ml (1/2 c) of the stock and simmer until tender. Add the potatoes, carrots, lentils and remaining stock and bring to the boil. Reduce the heat, cover and simmer until the vegetables are done. Add the sausages if using, and simmer for another five minutes. Mash the vegetables slightly with a potato masher or puré;e in a food processor. Return to the saucepan and heat through. Season to taste and serve hot. Makes about 1,8 litres.

Read more on: pulses  |  soup


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