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Member recipe

Lentil and vegetable soup

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(1 ratings)

Member recipe by

Servings

Serves 8

A thick, hearty soup that can be served as a main course with crusty bread

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Ingredients

  • 4 large carrots, diced
  • 1 small swede, diced
  • 3 leeks chopped into thin rings
  • 2-3 cloves garlic, crushed (optional)
  • 6 sticks of celery, diced
  • 1 medium sized butternut squash, diced
  • 3 cans of beans, drained i.e haricot, pinto, butter, borlotti
  • 350g lentils, washed and drained
  • 1tsp dried thyme
  • 1tsp dried rosemary
  • 1tsp dried oregano
  • 1tsp dried coriander
  • 3 chicken or vegetable stock cubes
  • 2l boiling water
  • Dash of worcestershire sauce
  • Salt and pepper to taste

Method

    1. Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
    2. Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
    3. Reduce heat and simmer until vegetables are tender (approx 25 minutes).
    4. Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
    5. Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

Comments, questions and tips

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rodofgod
30th Dec, 2016
3.8
Really nice, we like the taste of garlic though so added 11 cloves and a couple of chillies to give a little warmth.
LesleyIsobel
1st Nov, 2016
This soup was completely delicious. I followed the recipe exactly and the result was a tasty nourishing meal appreciated by all the family. Many thanks to the contributor!
angellica
21st Dec, 2014
delicious soup!!!
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