This recipe is in category Soups and Sauces,

Difficulty: not rated
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Number of servings: 3-4
This is a vegetarian recipe

This is Ellie's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.

• 1 large onion
• 1 clove of garlic
• 2 medium carrots
• 1-2 medium potatoes
• 1 litre (1¾ pints) of vegetable stock
• 2 x 15ml spoon (tablespoon) of vegetable oil
• Handful of fresh herbs (e.g. parsley, thyme leaves)
• 125g (5oz) of red lentils

1. Peel the onion and chop it finely
2. Peel and crush the garlic
3. Heat the oil in a large saucepan and gentle saute the onion and garlic (covered) for five minutes
4. Chop the potatoes and add to the pan. Cover and cook for 10 minutes. Stir occasionally, to make sure they dont burn
5. Add chopped carrots to the pan with the stock and the lentils
6. Cook for 30 minutes, until the pulses are nearly ready
7. Remove from the heat and add the herbs.
8. Liquidise until smooth. Add more water if the soup is too thick
9. Season with pepper and salt to taste