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Lentil soup


This soup is a meal in itself served with a fresh wholemeal roll

  • 1 pint (600ml) fatless vegetable stock
  • 1 oz. (25g) lentils
  • 4 oz. (100g) turnip, peeled and chopped
  • 4 oz (100g) carrots, chopped
  • 2 oz. (50g) parsnips, peeled and chopped
  • 2 oz. (50g) leeks, chopped
  • salt and freshly ground black pepper

    Cooking Instructions:
    1. Place the stock in a saucepan, add the vegetables and lentils and bring to the boil
    2. Season to taste, cover and simmer gently for twenty to twenty five minutes
    3. Serve with a warm wholemeal roll and low-fat spread

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000