Vegetable and Lentil Soup
|Onion||1 , finely chopped|
|Vegetable stock||2 1⁄2 Pint (6 Cups/1.5 Liters)|
|Carrots||2 , chopped|
|Zucchini/Courgettes||2 , chopped|
|Parsnip||1 , chopped|
|Celery stalks||2 , finely chopped|
|Tomatoes||2 , peeled, seeded and chopped|
|Red lentils||10 Ounce, cooked (315 Grams)|
|Chopped coriander||1 Tablespoon (Fresh)|
|Ground black pepper||1 , freshly ground|
1. Place onion and 2 tablespoons stock in a saucepan over a medium heat and cook for 3 minutes or until soft. Stir in carrots, zucchini (courgettes), parsnip, celery and tomatoes, and cook for
2 minutes longer. Add remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes.
3 . Add lentils, coriander and black pepper to taste and cook 4-5 minutes or until heated through.