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About this recipe:
This is the soup I make at the end of the week when my other half peers in the fridge and starts grumbling about the bits and bobs of veg we have left over! Delicious and makes plenty - I freeze what we don't eat and re-heat with cooked pasta for a quick meal the week after.
75g green whole lentils (the kind that don't need soaking)
oil as needed
2 sticks celery
2 vegetable stock cubes, crumbled
1 tin plum tomatoes
4 teaspoons Marmite®
salt, pepper, chilli, paprika to taste
20 min › Cook:
30 min › Ready in:
In one pan boil the lentils in water while you prepare the vegetables.
Slice your onions and add to a large pan with some oil or butter and gently fry, while you chop the celery.
Add the celery, then peel and cube carrots, keep on a gentle to medium heat. Add carrots and keep stirring now and again to prevent sticking.
Sprinkle over the stock cubes and stir, add water to cover the vegetables and peel and cube the potatoes, add these as you go.
Bring pan to about 3/4 full with water, let it come up to a gentle boil then roughly chop the tomatoes and add these.
Stir in the Marmite®. Season with paprika or chilli if using (paprika makes this taste lovely I think) and salt or pepper - do this after you've added the salty Marmite® though!
When the vegetables have softened, mash them whilst the soup is cooking, leaving it as smooth or as chunky as you prefer.
Let cook for a few more minutes and then serve with crusty bread. Tip
You can use any veg you have, obviously! Avoid mushrooms in this recipe though, they go slimy :(
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