Traditional lentil and vegetable soup

A change in season calls for a meal plan rethink and this is the perfect antidote to the shorter, cooler, darker days. This chunky, traditional soup is hearty comfort food the whole family will enjoy. I like to keep the veg chunky so there is some bite to the dish but you could blend to smooth if preferred.

What you'll need:

• 1 tbsp. olive oil
• 3 carrots, roughly chopped
•  2 small or 1 medium sized sweet potato, peeled and roughly chopped
•  2 celery stalks, roughly chopped
•  2 leeks, roughly chopped (remove the green stalky part)
•  2 white onions, peeled and roughly chopped
• 1 bag of parsnips, roughly chopped 
•  200g red split lentils, rinsed
• 3 bay leaves
•  1.5 cups of fresh parsley (stalks and leaves)
• Black pepper, grind to taste 
•  4 level tsp. bouillon powder
• 1.5 litres water (or enough to just cover the veg)

How to cook the soup:

1. Sautee all the vegetables in a little olive oil in a large, deep pan for 5 minutes or so, until the onions and leeks are softened. 
2. Add the lentils, bouillon powder and enough water to cover.
3. Add the herbs, bring to the boil, then turn down the heat to a simmer for 20 minutes. Keep the lid askew to help the vegetables steam as they simmer. Check and stir every 10 minutes or so.
4. Top up with water if necessary until the vegetables are cooked. Don’t put in too much water though, as this is a chunky soup.
5. Serve with oatcakes and hummus or cottage cheese. 

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