Shirl's Loverly lentils

I've just received this recipe from one of my 'foodie' friends, sounds lovely, I’ll be trying it out soon…thanks again Shirley...

“As promised my recipe for lentil soup is coming up - Proper comfort food, it seems to be loved by all children who eat it.”

Shirl's Loverly lentils
splash of olive oil
1 leek or onion
4 or 5 medium potatoes
2 or 3 carrots
2 sticks celery
Handful green beans (fresh or frozen)
Cup of peas (fresh or frozen)
8oz red lentils (rinsed in cold water)
1 and 3/4 pints stock made with 2 teasp marigold swiss vegetable vegan bouillon powder (the reduced salt one in purple container is best)

I use a cast iron casserole dish to cook this soup on the hob, but any large pot with tightly fitting lid should be ok. You can alter combination of veg or increase amount of lentils - just keep the same ratio of lentils to stock.

Chop all veg into chunks of whatever size you like. Warm olive oil in saucepan and gently fry leek / onion. Throw in rest of veg and sweat for few minutes with lid on. Add lentils and stock. Give it all a stir and put the lid back on. Cook over a medium heat for 25-30 mins. Stir at regular intervals to stop it sticking to bottom. The final soup is rich thick and gloopy with soft chunks in it. Serve on its own or with fresh bread.


ps. todays illustration is red lentils, a monoprint © Lois Blackburn www.loisblackburn.co.uk