Elle’s Chunky Lentil and Mixed Vegetable Soup


I fancied some soup yesterday, and raided the fridge and the store cupboard for the ingredients.  Here is the result.


Frying the root veggies


  1. In a large saucepan add the oil and heat on a medium temperature or flame for about 3 minutes.
  2. Add to the saucepan the onion, leek, celery and carrot and cook for about 4 minutes, until beginning to soften.
  3. Add the garlic  and lentils and stir the ingredients in the saucepan until well combined.
  4. Pour in the tomatoes and add one tin of water which has been swirled around in the tomato tin to get any remaining tomato sauce.
  5. Crumble in the stock cube in the saucepan.
  6. Season with the 2 peppers, then add cold water to the vegetables. The water should be about 2 cm above the vegetables (no more than 1.5 litres).
  7. Cover the saucepan with a lid and leave to cook for at least 40 mins.
  8. Check for correct seasoning and adjust if required. Also make sure the lentils are cooked, but still with a bite.

Serve with a bread roll per serving.  This recipe should be enough to easily serve 6.

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