Serves 4
2 tbs sunflower oil
60g leek, roughly chopped
2 medium sized potato, roughly diced
60g carrot, roughly diced
60g parsnip, roughly diced
2 tbs split red lentils
1 pint of vegetable stock
Additional water
Salt & Pepper to taste
Over a medium heat sauté the leek with the sunflower oil for approximately 5 minutes.
Add the potato, carrot and parsnip.
Cook for a further 5 minutes.
Add the stock and lentils.
Bring to the boil, turn down heat, cover and then simmer for 30 minutes.
Liquidize, return to saucepan, and add water until required consistency.
Heat, season and serve immediately.