Lentil Soup

  • 2 tablespoons oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 clove garlic, crushed
  • 2/3 cup of red lentils
  • 2 ½ cups stock or water
  • Salt and pepper
  • 1 tablespoon chopped parsley to garnish.


Heat oil in a large pan, add the onion, carrot and celery and fry until soft. Add the remaining ingredients, with salt and pepper to taste. Bring to the boil, cover and simmer for 45 minutes, stirring occasionally. Check the seasoning. Pour into a warmed tureen and sprinkle with the parsley to serve.


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