aka vegetable, lentil, and tomato soup. A winner with Lex, I can hide whatever veg I want in here really and still he’ll nosh down a large bowlful. It freezes really well too.
For 6-8 servings you need:
a large onion, chopped (or a couple of leeks, shredded)
whatever veggies you have to hand: I usually make it with 1-2 parsnips, 2-3 carrots, some sweet potato, some swede but butternut squash and celery also work well.
1 cup red lentils
1 tin toms
1-2 litres of stock (depending on how thick you like it).
Begin by sauteeing the chopped veg in some olive oil. There’s no need to peel really as it’ll all get blitzed. After about 5 mins add the lentils and toms. Then add the stock, bring to the boil, reduce the heat and simmer for 20 mins or so until the lentils are cooked and the veggies are tender. Blitz and serve with crusty bread, cheese, nutritional yeast, herbs, pepper etc as a garnish. Simples.