Gluten & Dairy free

Serves :

2

This is probably one of my favourite soups, and is so easy to make. It is full of protein from the lentils, plenty of nutrients from the veg and is so filling it will keep you going all afternoon.

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Ingredients :

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stick of celery, chopped
• 1 clove garlic, crushed
• 1 litre vegetable stock
• i medium sized potato, chopped
• 125gs red lentils (rinsed and soaked if you can)
• 1 tsp dried mixed herbs
• Salt and pepper
• Plain yogurt to serve |if not dairy free)

Instructions :

1. Chop all the vegetables into bite sized pieces.
2. Heat the oil in a large pan and cook them (except the potatoes) gently with the lid on for about 10 mins.
3. When softened add the stock, soaked lentils, potatoes and seasoning, bring back to the boil then reduce heat and simmer for about 20 mins.
4. Liquidize and serve with a dollop of yogurt.