Makes 20 portions
- 4L Water
- 350g Organic red lentils, dried
- 350g Carrots, diced
- 200g Swede, diced
- 350g Potatoes, chopped
- 150g Onions, diced
- 50g Vegetable bouillon
- Bring the water and bouillon to the boil.
- Add the lentils and cook for 10 minutes, stirring occasionally.
- Add the diced vegetables.
- Bring to the boil and simmer for 30 minutes.
- Serve when vegetables are tender.
Tips and variations
You can serve this soup as is, or blend it smooth if you prefer.