This is my favourite soup - very quick and easy to make, very tasty - and filling too because of the lentils.
Fry onion, celery and garlic in a little oil for a few minutes, then add carrot and fry for a bit longer until it's warmed through.
Pour in vegetable stock, red split peas and some pepper, and give a good stir. Bring just to the boil then simmer gently, covered for 20-30 minutes.
I ate mine with a slice of butter on top. Tonight I reheated some of the leftover soup (it always tastes nicer the next day) and added a blob of sour cream and some fried mushrooms. Very tasty!!!
1 onion, chopped
1 celery stick, chopped
3 large carrots, peeled and sliced or chopped
1 garlic clove, crushed
70 g split red peas, rinsed
700 ml vegetable stock
Serves 2 generously
To Persia and Back: Farsi, Ryde
7 hours ago