- 750ml vegetable or ham stock
- 75g red lentils
- 3 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 medium leek, sliced (150g)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- small handful chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Put the stock, lentils, carrots and leek into a soup maker, and press the ‘chunky soup’ function. Make sure you don’t fill it above the max fill line. The soup will look a little foamy to start, but don’t worry – it will disappear once cooked.
Once the cycle is complete, check the lentils are tender, and season well. Scatter over the parsley to serve.