Lentil Potato Soup - vegetarian

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Lentil Potato Soup - vegetarian

 

 

450 ml (1 4/5 c) water

 

1 cube vegetable stock

 

100 ml (2/5 c) dried red lentils

 

½ yellow onion, finely chopped

 

1 small potato, peeled and cut into small cubes

 

Seasonings such as fresh garlic, dried sage, curry powder/paste, cinnamon,

chilli powder or mint to taste

 

Salt and pepper to taste

 

Bring the water to a boil over high heat and add the vegetable stock. Stir

until dissolved. Reduce heat to medium and add the remaining ingredients.

Let simmer until lentils are soft and the potato cubes have started to come

apart. Serve with bread of your choice; I prefer brown, crusty bread. This

recipe serves one person.