2 tablespoons of vegetable oil 1 large onion, chopped 2 celery sticks, chopped 1 garlic clove, crushed 150g (5oz) split red lentils, rinsed 1.5 litres (2.5 pints) of vegetable oil Salt and pepper
Preparation
1. Heat the oil in a large saucepan. Add the onion and celery and cook gently for 5 minutes until soft. Add the carrots and garlic and fry for another 3 minutes.
2. Add the lentils and stock and bring to the boil. Turn down the heat, cover the pan and simmer gently for 20-25 minutes until the vegetables are soft and the soup is pulpy. Sprinke with salt and pepper as needed.
