Heart-warming Mixed Root and Lentil Soup

Serves 4-6

1 onion, chopped
3 cloves of garlic, chopped
100g (4oz) red lentils
2 carrots sliced
1 medium potato, cubed
1 large parsnip or sweet potato, cubed
2 sticks of celery, finely chopped
2 tablespoons fresh parsley, chopped
1.2 litres (2 pints) vegetable stock
2 tablespoons olive oil
freshly ground black pepper


1. - Gently fry onion in oil in a largish pan until soft – 5 minutes or so

2. - Stir in garlic, carrots/parsnips, celery, potato and sweet potato - continue to cook for 3-4 minutes

3. - Stir in lentils and then add made-up, hot stock

4. - Bring to the boil then simmer for 20-30 minutes

5. - Add chopped parsley, season to taste and serve.

Great with oatcakes, potato cakes or rice cakes!