Yellow Lentil and Parsley Soup

[Guest guest]

You could equally well use red lentils in this recipe - I just happened to find

yellow lentils in the Middle Eastern store.

Christie

 

Yellow Lentil and Parsley Soup

 

200g/7 oz yellow or red lentils

1 onion, finely chopped

3 medium carrots, roughly grated

2 stalks of celery, finely chopped

3 cloves of garlic, crushed

1 Tbsp olive oil

750mls/3 cups vegetable stock

2 handfuls of chopped fresh parsley

 

Gently saute onions, celery and carrot for about 5 minutes, add garlic and cook

for a further 5 minutes. Add well rinsed lentils and stock, heat until boiling,

add 1 handfil of chopped parsley and put into slow cooker. Cook on slow for 5-6

hours, add another handful of parsley and serve.