Name Red Lentil Soup


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* 1 onion, chopped
* 1 carrot, diced
* 2 sticks celery, trimmed and sliced
* 2 tablespoons sunflower oil
* 4 oz (100g) red lentils
* 1 1/2 pints (900ml) good stock
* 1 bay leaf
* salt
* 1 level teaspoon paprika pepper
* a good pinch Cayenne pepper

1. Put the onion, carrot and celery into a microproof bowl with the oil. Mix well, then cook on full power for 5 minutes, until the vegetables are beginning to soften. Add lentils and 1 pint (600ml) of the stock, the bay leaf and seasonings. Cover with a lid or pierced clear film and cook on full power for 15 minutes, or until lentils and vegetables are tender. Remove and discard the bay leaf.
2. Pour soup into a processor or blender and reduce to a purie - it may be necessary to do this in two batches. Return to the bowl, stir in the remaining 1/2 pint (300ml) stock and taste to check the seasoning.
3. Reheat on full power for about 3 minutes until piping hot to serve.

Power Level: Full
Cooking Time: 23 Minutes
Serves: 4

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