1 medium onion, chopped
2 tbsp vegetable oil
1 clove garlic, crushed
170g carrots, chopped
2 sticks celery, chopped
1 bay leaf
1 tbsp freshly chopped parsley
salt and freshly ground black pepper to taste
860ml vegetable stock or water
Heat the oil in a very large saucepan and gently saute the garlic and onion. Add the carrots and celery and cook, stirring frequently, for 10 minutes.
Wash the lentils twice in cold water. Drain them and add to the pan. Add the bay leaf, parsley, salt and pepper and stir well.
Pour in the vegetable stock, cover the pan and simmer the soup for 1 1/2 hours, until the lentils are very soft. Add a little extra stock or water if necessary.
I like to keep a number of soups in the freezer and lentil soups are always so filling, but there are so many different recipes for them.
I liked this one because it wasn't liquidised and therefore kept its chunky pieces.
Taken from: Linda McCartney's Light Lunches