About This Recipe
1 onion, finely chopped
2 stalks of celery, finely chopped
2 carrots, peeled and finely chopped
1 cup of split red lentils
Finely grated zest of 1 lemon
1 litre (2 pints) of stock
A few sprigs of parsley,
Salt and pepper
- In a large saucepan, gently fry the onions in a little olive oil for 2-3 minutes until soft, then add the celery and carrots and cook for 10 minutes.
- Rinse the lentils under a cold tap, then add to the pan with the vegetables. Sir in the lemon rind and the stock and bring to the boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
- Add the parsley leaves, then roughly blend the soup in a liquidiser or using a handheld blender.
- Season to taste and serve immediately.