Lentil Soup (Andrew Stout)

2-3 carrots

1 fat or 2 thin leeks

3-4 stalks of celery

Splash of water or 2 teaspoons of extra virgin olive oil

1 metric cup of brown lentils

2 litres water

3-4 medium potatoes

4 Massel beef style vegan Ultracube stock cubes (from the supermarket)

Chop, cube or slice carrots, leek(s) and celery. Add water or oil to a 2 litre saucepan. Sweat carrots, leek(s) and celery for about 5 minutes, stirring from time to time. Add lentils. Add water. Bring to boil and simmer for approximately 30 minutes (until the lentils are soft), stirring if you remember. 

The soup stock can be cooled and refrigerated or frozen at this point

for later completion.

Add cubed potatoes (skin on or off as desired). Add stock cubes. Return soup to the boil and simmer for 15- 20 minutes, stirring occasionally, until the potatoes are cooked and the lentils are starting to go mushy.

Serve with crusty bread on a cold night!