lentil soup
serves 4

2 carrots, chopped
one lge onion, chopped
1 stick celery, chopped
2 cloves garlic, minced
sweetcorn (optional)
basil and oregano
1 1/2 cups brown/green lentils
2 "beef" stock cubes
approx 4 tbsp tomato paste
salt n pepper
2 tbsp vege oil

in a soup pot, heat the veggie oil, and fry the onion and garlic till the onion is almost transparent. add the carrot and celery and fry for a few minutes. add the lentils, stock, tomato paste and lots of herbs. fill the pot with enough water to cover the lentils. boil for about 40 minutes until the lentils are cooked- add more water if needed. taste it- add more tomato paste, salt and pepper to taste. if it's too runny, boil off some more water- it should be nice and thick when it's done. then eat!

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