High Energy Lentil Soup

Ingredients:

1-2 tbsp olive oil
1 large onion, chopped
1 clove garlic
2 sticks celery, chopped
1 medium leek, sliced
1 medium carrot
200g Organic Tomato Passata
1 tsp dried mixed herbs or 1 handful fresh finely chopped parsley
200g (dry weight) brown or green lentils
1 litre(1.75pints) vegetable stock e.g. Kallo or Marigold
Freshly ground black pepper

Method:

• Heat the oil and a splash of water in a large, lidded pan and steam fry the onion, celery, leek and garlic over a medium heat, turning frequently, until soft and transparent – about 8 minutes
• Add the remaining ingredients and stir thoroughly to combine
• Bring to a simmer, then turn the heat down and put the lid on
• Cook for 30-40 minutes until the lentils and all the vegetables are tender
• Leave to cool slightly, then transfer half of the soup to an electric blender and blend until smooth
• Return the blended soup to the pan, stir well to combine and reheat and serve.

This recipe comes from Gillian Ryan, CNM Course Consultant Cork.