2 tbsp oil
1 large onion — chopped
1 carrot — chopped
2 sticks celery — chopped
8 oz red lentils — (1 cup)
3 pints boiling water
2 veg stock cubes
2 tsp dried mixed herbs
1 c tomatoes, tinned, fresh,juice or puree — add at
end 2 tsp salt — add at end
1/4 c nutritional yeast flakes (optional) — add at end
Chop the veg in the food processor and then fry in the pressure cooker until softened. Add boiling water, stock cubes, lentils and herbs. Bring to the boil, cover and bring up to pressure. Cook 20 mins (at 15lbs pressure). (If no pressure cooker, cook for 1 hour). Remove from heat and leave to cool – I do this without releasing the pressure. Add something tomatoey and salt to taste (I use no salt stock cubes, so you may need to adjust this). I sprinkle nutritional yeast flakes in before serving. This gives it a nice earthy taste. This freezes well. I think the flavour improves if the soup is left to sit on the stove for a while. It is fairly smooth but some children prefer it liquidised. It is almost as good if you miss out the oil and the frying.