A mix of carrots, red pepper, swede, leek, white onion and lentils. Veggies come whole so you need to dice them (use as much as you prefer).
Simply sautée your veggies, add stock, water (covering contents then top up as needed), packet of lentils, simmer and blend (if you prefer a smoother texture). Ready in 40 minutes. We provide more than enough to make a large pot (feeds 6-8 approx). You’ll need to keep an eye on the pot, keep stirring so lentils don’t stick to the pan. Add fresh Thyme to taste & as a garnish. Check your seasoning. Suitable for home freezing once cooled.
A hearty and healthy soup - Make it into a meal with plenty of Argyll Bakeries bread & butter.
*recipe is only a guide, ensure food is cooked thoroughly and piping hot. All cooking appliances may vary.
- 3 large carrots
- 1 red pepper
- whole swede (use only half)
- 2 onions
- 1 Leek
- 1 pkt red lentils
- 2 kallo chicken stock cubes
- Fresh Thyme to garnish