Ingredients:
1/2 an onion, diced finely
1 medium potatoe, diced small
1 leek, finely sliced
1/2 cup red lentils
1/2 cup soy milk (soy full fat is creamier)
3 cups vege stock
olive oil for sauteing
1 bay leaf, parsley and basil (or a bouquet garni)
salt and pepper to taste (not a lot of salt as it is in the stock)
What to do:
Saute onion til soft
Add potato and leek and cook until leek is glossy
Add lentils and milk and stir well
Add stock and seasonings
Bring to the boil then cover and simmer gently for about half an hour or until everything is very soft.
Mash for a chunkier soup or blend for a smooth one.
Garnish with some parsley or a swirl of vegan cream.
Serve with fresh crusty bread
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