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6
Easy
By Rose Elliot
Published 2019
This is a favourite soup; it tastes lovely and is very quick to make, especially if – like me – you use a pressure cooker, though this is by no means essential. You can vary the thickness to taste, and if you let it stand in the pan for a few hours it gets thicker: just add water to bring it back to the consistency you like.
Heat the oil in a large heavy saucepan over a low heat, add the onion, cover and fry gently without browning for 5 minutes, stirring occasionally.
Add the carrots, lentils, vegetable stock (bouillon) powder and 1 litre (