Winter comfort soup, nutritious and economical to feed a crowd.

Ingredients

• 30 ml (2 Tbsp) sunflower oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 stalks celery, finely chopped
• 3 carrots, peeled and finely chopped
• 4 medium potatoes, peeled and chopped
• 10 ml (2 tsp) ground cumin
• 10 ml (2 tsp) dry mixed herbs
• 5 ml (1 tsp) Pakco Mild and Spicy Curry Powder
• g (1 cup) brown lentils
• 1 x 410 g can Rhodes Quality Tomato Puree
• 2 lt. (8 cups) vegetable stock
• 2 bay leaves
• salt and freshly cracked black pepper
• 60 ml (4 Tbsp) flat-leaf parsley, chopped
• 125 ml (½ cup) grated parmesan cheese

Method

1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until golden.
3. Add the garlic, celery, carrots and potatoes and cook until the vegetables are fragrant.
4. Add the spices and stir to mix.
5. Add the lentils, vegetable stock and the bay leaves and bring the soup to boil.
6. Reduce the heat to a simmer and season to taste.
7. Simmer the soup until the lentils are soft.
8. Remove the bay leaves.
9. Remove 500 ml (2 cups) of the soup and purée it in a blender until smooth.
10. Return the pureed soup to the saucepan and adjust the seasoning if required.
11. Stir in the parsley and the parmesan cheese and serve.

Serving

Serves 10

Cooking time

Prep Time: 20 minutes Cooking Times:  50 minutes