Ingredients
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 carrot, diced
- 1 potato, diced
- 1 parsnip, peeled and diced
- 1 stick celery, diced
- 125g red lentils
- 6 cups chicken stock or water
- 1 tablespoon tomato paste
- 2 or 3 sprigs parsley, chopped
Method
- Saute onion and garlic in a large pot with a little water until onion is translucent
- Add carrot, potato, parsnip and celery and cook for a further 5 minutes
- Stir in lentils, stock and tomato paste
- Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally
- When lentils and vegetables are just cooked, add parsley
Notes
One teaspoon of dried herbs may be substituted for fresh herbs.
Serves 4
Preparation time 10 mins
Cooking time 35 mins
