Lentil soup

Lentil soup

Serves 4-6

You will need:

1 Large pot

1 Knife

1 Sieve

1 Stick blender or a regular blender

Ingredients:

Olive oil

200g Red lentils, washed

2 Large potatoes, peeled & diced

1 large carrot, chopped

1 large onion, chopped

5 cloves of garlic, chopped

1 tomato, chopped

1.6L Water, boiled

3 Tbsp Onion granules

2 Tbsp Garlic granules

10ml Braggs liquid aminos (can be substituted for soy sauce)

Salt to taste

1 Tsp dried herbs (optional)

1 Tbsp fresh parsley, chopped (optional)

Directions:

1. Heat up a large pot to a medium heat. Add the olive oil followed by the onions. Sauté for 3-4 mins
2. Add the carrots and sauté for 2min. Add the garlic and sauté for 1 min
3. Add the onion granules, and garlic granules. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
4. Add the potatoes and pour in the hot water. Then add the braggs liquid aminos and give the pot a good stir.
5. Bring the soup to a boil, then cover and cook on medium for 20 mins. After this point you can taste and adjust the flavour with salt.
6. Using a stick blender, pulse some or all of the mixture together. Alternatively, you can transfer a few cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
7. Plate the soup and garnish with chopped parsley, a drizzle of olive oil and a sprinkle of dried herbs.