The taste of this soup hangs on a bay leaf and white pepper. My take on a traditional winter soup. This isn’t blended so chop the veg finely (1/2 cm cubes). If you don’t like chopping – blend!
You can also add ther veg to this that needs using up – leeks, turnip, parsnip
Ingredients:
2 cup of red lentils
2 medium onions
3 medium carrots
2 medium potatoes
4 big sticks of celery (big outer ones for flavour)
1 tomato
2 bay leaves
1 tsp white pepper
Chicken stock + salt to taste
Flat leaf parsley and a large knob of butter to finish
Chop the onion and fry in your soup pan untll soft n browning. Peel and chop the carrots and potatoes – add to the pan.
Chop the veg to a fine dice. Add to the pot, along with the bay leaf, and lentils.
Add enough boiling water to submerge the veg and boil till the lentils are falling apart, and the veg softened. The potatoes should thicken the soup enough so that the lentils dont just sink to the bottom.
Add the white pepper and salt to taste, and stir in the parsley and butter to finish.