Serves

6.

Ingredients

• 1 tsp vegetable oil. 
• 1 large leek - chopped into small discs.  
• 1/2 small turnip - cubed or grated. 
• 2 carrots - cubed or grated.  
• 100g red lentils. 
• 1 litre of vegetable stock. 
• Handful of chopped parsley. 
• Freshly ground black pepper to taste.

Method

• Heat the oil in a large pot.
• Add the leeks and cook gently for a few minutes.
• Add the carrots, turnip and washed lentils and cook for a further 3 minutes.
• Add the stock and half the parsley, cover and simmer gently for 30 minutes.
• Use the hand blender if you like a smooth soup - short pulses if you just want to thicken it.
• Add the remaining parsley and freshly ground pepper to taste.

Serving suggestion

Why not serve with wholemeal crusty bread.

Recipe courtesy of 

The Annexe Cafe, Glasgow.