Lentil Soup

  • 200g red lentils
  • 2 white onions, diced
  • 4 carrots, peeled and diced
  • 165g frozen peas
  • 1 leek, sliced and finely chopped
  • 1.5L vegetable stock (I used 2 reduced salt stock cubes)
  • 1 tablespoon olive oil
  • Black pepper to taste
  1. In a large pot, heat the olive oil over a medium heat before adding the onions. Cook for about 10 minutes until softened.
  2. Then add the carrots and leeks and cook for a further 5 minutes.
  3. Add the lentils, frozen peas and vegetable stock and bring to the boil before reducing to a simmer.
  4. Leave the soup to simmer for 45 minutes, stirring occasionally before serving or separate into batches to freeze.

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