2 large carrots, peeled
3 celery sticks, washed
1 medium onion, peeled
1 medium potato, peeled
1 vegetable stock cube
750ml boiling water
Handful of red lentils (approx. 30g)
Chop the carrots, celery, onion and potato. They should all be in similar-sized pieces so that they cook together evenly. The pieces should not be too big. About 1cm square is about right, or ½ inch.
Place all the vegetables in a large saucepan. Turn the heat on to medium.
Put the stock cube into a jug and fill up with boiling water to the 750ml mark. Stir to allow the stock cube to dissolve.
Pour the stock into the saucepan with the vegetables.
Cover and allow the water to come to a simmer (not too vigorous!). This should take 5-10 minutes.
Put the lentils in a sieve and rinse under the tap.
When the water in the saucepan is lightly simmering, add the lentils and stir in with a wooden spoon.
Continue to simmer until the vegetables are soft (use a sharp knife to test). This should take another 15 minutes.
When the soup is cooked, you can use a hand blender if you have one to blend it until it is completely smooth, or you can partially blend it so that you still have some texture from the vegetables. Alternatively you can serve it without blending at all.
Serve the soup hot with some brown bread. Enjoy!
High in beta-carotene
Source of Vitamin B6, Folate, Potassium.