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Karen's cheery lentil & veg soup recipe



Karen's cheery lentil & veg soup recipe from kasza

dairy free egg free nut free kids can help can make in advance ok to freeze vegetarian low fat
Category Soup recipes
Servesmakes 20 individual portions
Prep time10 mins
Cook time60 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a

Ingredients

Olive Oil
6 large or 8 small carrots
Full head of celery
4 large or 6 small onions
1 kg split red lentils
8 vegetable stock cubes
2 heaped tsp garlic powder
Salt & black pepper
Boiling water

Handy Hint

I always use my "big soup pan" and make a freezer batch. I buy the plastic take away type containers (10 for a £1) in the £1 shop. I also freeze in individual portions, makes life easier! Always serve with crusty bread :0)

Method

1. Peel & cut up veg in small pieces
2. Sweat the onions, carrots & celery in oil
3. Add all other ingredients then bring to boil and simmer for 45 - 60 mins
4. Use hand blender to blend to whatever consistency you prefer

gransnetter Reviews

From: kasza on Sun 28-Aug-11 09:45:27 Overall rating: 0.0
My Mum gave me this recipe and its always been a family favourite. It's an ideal way of encouraging children to try pulses and vegetables. It's a very hearty and warming soup if you leave the consistency quite thick and beautiful with crusty bread, if it's warm all the better. I have also served as a soup starter in smaller portions and blended slighty more, top off with croutons.