Winter Lentil Soup
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, chopped
225g/8oz swede (rutabaga), peeled and diced
2 carrots, diced
225g/8oz/1⅓ cups red lentils
1 x 400g/14oz can tomatoes
1 litre/1¾ pints/4 cups hot vegetable stock
bunch of fresh parsley, chopped
salt and ground black pepper
1 Heat the oil in a pan. Add the onion, garlic, celery, swede and carrots and cook gently over a low heat for 10–15 minutes until the vegetables have softened.
2 Stir in the lentils, tomatoes and hot stock. Season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes or until the
lentils are soft, the vegetables are tender and the soup has thickened.
3 Stir in the parsley and ladle the soup into warmed bowls.