Laura Mariano
Ingredients
- 1.5 litres (6 cups) hot vegetable stock
- 300g (1½ cups) dried red lentils, rinsed
- 2 baking potatoes, peeled and diced
- 4 carrots, peeled and chopped
- 2 onions, chopped
- 1 celery stick, roughly chopped
- 2 sprigs of fresh rosemary
- generous pinch of sea salt and black pepper
instruction
Bring the vegetable stock to the boil in a large pan set over a medium-high heat, then add the lentils, potatoes, carrots, onions, celery and rosemary. Loosely cover the pan with a lid and cook for 25 minutes, stirring occasionally, until the potatoes have softened. Remove and discard the tough rosemary stalks (leave in the rosemary leaves if they have broken off). Carefully pour the mixture into a jug blender and blitz until smooth. Season to taste with salt and plenty of pepper.
