Veg & lentil soup

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What you need:

  • 2 onions, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 carrots, peeled and cut into small cubes
  • 3 sticks of celery, finely sliced 
  • 3 potatoes, peeled and cut into small cubes
  • 6 baby marrows, wiped clean and cut into small cubes
  • 125g green beans, topped and tailed then sliced
  • 1 cup red lentils 
  • ¼ cup olive oil
  • 6 cups stock of your choice (chicken, vegetable or beef) or water and 4 stock cubes
  • 2 tins (800g) whole peeled tomatoes
  • Salt and black pepper to taste 
  • Pesto to serve

What to do:

  1. Heat oil in large, heavy-based saucepan. Fry onions until golden brown. Add the red pepper, carrots, celery, potatoes, baby marrows and green beans in batches and fry each vegetable for a few minutes before adding the next.
  2. Add the red lentils and stir through then add the stock and tinned tomatoes, put a lid on, lower heat and simmer for about two hours. 
  3. Season to taste and serve with a little pesto or grated Parmesan cheese. 
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