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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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The lentil soup my father used to make! Perfect to freeze and reheat - the perfect student food! Ingredients:
200 g split red lentils |
500 g carrots |
3 large potatoes |
1 large white onion |
2 liters water |
1 liter vegetable stock or 2 vegetable bouillon cubes |
Directions:
1. Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
2. Peel the carrots and cut them into a small dice (no need to be too specific about size).
3. Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
4. When the carrots are soft, mash them lightly.
5. Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
6. Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
7. Enjoy with a hunk of chunky bread.
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