Recipe Instructions:
Ingredients
1 onion
1 carrot
1 leek
1 potato
2 celery sticks
1 tbsp olive oil
1 tbsp plain flour
1 tsp stock powder
500ml boiling water
50g red lentils
Method
Top and tail the carrot, then peel, dice and wash it.
Also top and tail the leek, remove the outer layer, then peel, slice and wash it.
Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length.
Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 mins. Stir in the flour and cook for 2 mins.
Dissolve the stock powder in boiling water, before adding it to the saucepan and bringing it to the boil.
Add the potatoes and red lentils, before putting a lid on the saucepan and allowing all the ingredients to simmer for 30 mins.
Serve this hearty soup with crusty bread.
Tip: You can replace the leek and carrot with other vegetables.
