What you will need:Food:Two small (or one large carrot)Three small white potatoes (or two large ones)Three handfulls of lentils (you can add more or less, adding more gives it a more thick consistency)
Half a red onionWater (half the pot, add the veggies and fill to your liking.)One vegetable stock cube (I would reccomend Boullion cubes from Marigold.)Lemon pepper seasoning.
Utensils:One large cooking pot.Blender.Wooden spoon.Knife and chopping board.
Step By Step:
1. Put the water onto a slow boil - in other words, don't have the hob all the way up. Once you've done this, add the lentils.
2. Quarter the potatoes with the knife (I'd suggest you also use the chopping board if you want your kitchen work tops to stay unmarked. Ha.) Once you've chopped the potatoes up, add them to the pot of water and lentils. I almost never un-peel potatoes when making soup because I don't need too and it means more fiber all round.
3. Peel and dice the carrots and onion and add them to the soup mix (in the pot.) 4. Leave to simmer gently for half an hour (30mins.)5. Break up the stock cube in its wrapper and add it to the soup - make sure the soup is bubbling by this point, otherwise the stock cube won't dissolve properly. Stir the stock cube in with the soup for a couple of minutes until you see that it has all dissolved - alternatively you could dissolve the cube into a measuring jug of hot water, stir that and add it to the soup.6. Add a sprinkling of lemon pepper seasoning, stirring it through the mixture.7. Once the soup has cooled, blend it so it reaches a thick consistency.8. Serve and enjoy! I love this soup with granary bread when I am feeling sick or in need of some comfort food to fill up on.(P.S this post originally appeared on the Vegan Food Pics community over at Live Journal many, many years ago. I am planning on doing a new dish and recipe every week - with a twist.)
NEXT EASY VEGAN RECIPE: 2 May.
