Hearty Lentil Soup

Ready in 1 hour

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; florets
2 md Potatoes; chopped
1 pt Vegetable stock
1 ts Thyme
Salt and pepper
2 ts Miso
2 Carrots; chopped
1 Onion; chopped
4 oz Red lentils
2 Sticks celery; diced
1 14 ounces ti chopped
4 oz Broccoli; broken into small
2 tb Sunflower oil

Original recipe makes 1 servings



1. Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes. 2. Add the lentils and cook for 2-3 minutes. 3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1-1 1/2 hours. Season to taste and serve piping hot. NOTES : Lentils make an excellent base for a nourishing soup. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality.

Calories Per Serving: 718 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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