Name Lentil soup


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* 25g (1 oz) Stork margarine
* 1 large onion, peeled and chopped
* 1 medium carrot, peeled and diced
* 2 sticks celery, trimmed and chopped
* 175g (6 oz) red lentils, washed
* 1 litre (1 3/4 pints) chicken stock
* Good pinch of mixed herbs
* Salt and pepper
* Chopped parsley, to garnish

1. Melt Stork in a large saucepan. Add onion, carrot and celery and saute with lid on, for about 5 minutes.
2. Add lentils, stock, herbs and seasoning. Simmer steadily for 1 -1 1/2 hours.
3. Sieve or liquidise. Reheat Garnish with chopped parsley.

Serves: 4.
Preparation time: 15 mins
Cooking time: 1 hr 30 mins

Microwave Instructions
1. Melt Stork in a large microwave-proof bowl on HIGH for 30 seconds. Add onion, carrot and celery, cover with cling film, pulling back one corner to vent Microwave on HIGH for 8 minutes until vegetables soften, stirring once or twice.
2. Add the lentils, stock and herbs. Three quarters cover and microwave on HIGH for about 10 minutes until boiling, stirring well. Reduce setting and microwave on LOW for 40-50 minutes until lentils are soft. Season to taste. Continue as above.

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