Red lentil and vegetable soup

Name: Red lentil and vegetable soup
Yield: 0 serving
Cuisine: Boil
Ingredients: 1.00 onion large, chopped; 2.00 celery chopped; 15.00 ml olive oil or sunflower oil; 2.00 Litres stock vegetable or chicken; 2.00 potatoes diced; 2.00 carrots large, diced; 250.00 ml lentils red, rinsed; 2.00 sausages vienna, sliced; salt and freshly ground black pepper to taste

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Pulses

By Food24 November 03 2009

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Ingredients (9)

1.00	onion — large, chopped
2.00	celery — chopped
15.00 ml	olive oil — or sunflower oil
2.00 Litres	stock — vegetable or chicken
2.00	potatoes — diced
2.00	carrots — large, diced
250.00 ml	lentils — red, rinsed
2.00	sausages — vienna, sliced
	salt and freshly ground black pepper — to taste

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Method:

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.