handful of cheese rinds - I keep a pot for them in the freezer
4cupsvegetable stock
1handfulgreen vegetables - I used a handful of frozen broccoli
salt and pepper - to taste
Instructions
Fry the celery and garlic in olive oil for a few minutes in a large saucepan.
Add all the other ingredients. Stir and then cover with boiling water.
Simmer with the lid on for about 30 minutes, until the lentils are soft.
Blitz in the liquidiser or with a stick blender. Then season to taste, adding more water if needed.
Notes
This soup freezes well. Prepare ahead for a quick ready frozen meal.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.