Lentil and Potato Soup

Name: Lentil and Potato Soup
Ingredients: Heaps of chopped fresh parsley, mint and coriander; Heaps of chopped fresh parsley, mint and coriander; 1 clove garlic, chopped fine; 1 Knorr chicken stock cube; 2 tbsp rapeseed oil; 5 potatoes, chopped into tiny squares; 5 potatoes, chopped into tiny squares; ½ fennel bulb, chopped fine; 2 tsp jeera powder; Heaps of chopped fresh parsley, mint and coriander; 1 cup red lentils; 1 onion, chopped fine; 1 lime

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

1 cup red lentils
1 onion, chopped fine
1 lime

Soup
Gluten-free

Method

Warm the oil and gently cook the onion, fennel and garlic until soft.
Add water to come up to about 2 inches above the vegetables.
Add salt and stock cube, cover and cook for about six minutes.
Throw in the potatoes and washed lentils, lower the heat and cover.
Cook until the lentils are mushy and the potatoes are done.
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