Preparation

250	g	lentils of your choice	rinse with cold water
1	Lt	water	add the lentils and bring to the boil
1		stock cube	add
500	g	soup vegetables (e.g. carrots, leeks, celeriac etc.)	wash, clean and cut into small pieces and add
2		potatoes	cut to small pieces and add
			cook until the lentils and vegetables are soft (c. 15 – 20 minutes)
			purée with a hand blender until smooth
		parsley	finely chopped, add to garnish
		Salad Goodies	serve soup on to bowls and sprinkle over to garnish

Chef's tip

Lentils belong to the family of pulses and are an ideal combination of nutrients comprising plant protein, carbohydrates and a very small amount of fat. Combined with milk, eggs or cereals, pulses provide a high-grade protein and are able to replace meat protein.

Lentils also have a high amount of the valuable B complex (good for nerves and brain cells), niacin, potassium, iron and phosphorus and a low level of sodium while having high levels of potassium (good for a low-sodium diet for those suffering from high blood pressure).

Lentils are filling and are full of fibre (especially in the skin). Peeled lentils have a milder flavour and are more easily digestible.