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Lentil Soup

by Fife Council

Makes 20 portions

 

Ingredients

  • 4L Water
  • 350g Organic red lentils, dried
  • 350g Carrots, diced
  • 200g Swede, diced
  • 350g Potatoes, chopped
  • 150g Onions, diced
  • 50g Vegetable bouillon

Method

  1. Bring the water and bouillon to the boil.
  2. Add the lentils and cook for 10 minutes, stirring occasionally.
  3. Add the diced vegetables.
  4. Bring to the boil and simmer for 30 minutes.
  5. Serve when vegetables are tender.

Tips and variations

You can serve this soup as is, or blend it smooth if you prefer. 

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