Two Lentil Soups (v)

Lentil & Carrot (v)

  • Two carrots, peeled and sliced
  • One onion finely sliced
  • 120g red lentils
  • 1 litre of vegetable stock
  • Salt and pepper to season

Sweat of the onion in a pan in a little oil until it become translucent. Add the carrot, lentils and stock and simmer until the veggies are cooked. Season, blend and serve.

Lentil, Leek and Garlic Leaf (v)

  • Three thin leeks, sliced
  • 120g red lentils
  • 1 litre of vegetable stock
  • A handful of garlic leaves
  • Salt and pepper to season

Sweat off the leeks for a few minutes in a little oil. Add the lentils and stock and simmer until the lentil and leeks are cooked. Blend until smooth and then add the garlic leaves. Blend again, season and serve.

Or

Cool and keep in the fridge for a couple of days. Both are delicious served with a blob of homemade pesto.

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