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Root vegetable and lentil soup
Fruit and vegetables
1 medium
onion
, roughly chopped (or use 125g/4½oz frozen chopped
onion
)
400g/14oz prepared root vegetables – any combination of carrot, parsnips, swede, sweet potato or
butternut squash
, chopped into 2cm/¾in pieces
3
garlic
cloves, roughly chopped
½–1 tsp
chilli
flakes (depending on taste)
Tins, packets and jars
150g/5½oz
red lentils
, washed, rinsed and drained well
Cooking ingredients
1 tbsp
olive oil
1 heaped tsp ground cumin or
dried mixed herbs
(see Tips)
1 litre/1¾ pints
vegetable stock
salt and freshly ground
black pepper
toasted
seeds
, to serve
Dairy, eggs and chilled
finely grated
Parmesan
or cheddar cheese, to serve
Back to recipe
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