Close

The latest stories, straight to your inbox

The latest stories, straight to your inbox
Close

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Five Ingredient Vegan by Katy Beskow (Quadrille £20) Photography ©Luke Albert
Recipes
January 2021
Reading time 2 minutes
This isn’t the type of soup that should be blended to creamy smoothness – it’s rustic, chunky and oh-so homely. Celebrate this country pottage by serving with warm crusty bread.
Serves
4 (generously!)
Ingredients
  • 300g (10oz) dried red split lentils, rinsed in cold water
  • 2 baking potatoes, peeled and evenly diced
  • 4 carrots, peeled and grated
  • 1 onion, finely chopped
  • 2 litres (31⁄2 pints) hot vegetable stock
  • generous pinch of sea salt and black pepper
Method

1. Put the lentils, potatoes, carrots, onion and vegetable stock into a large pan. Bring to the boil, then simmer for 40–45 minutes, stirring occasionally to avoid sticking.

2. When the lentils have broken down, remove from the heat and season to taste with sea salt and black pepper.

3. This one-step soup will become a family favourite, as it is simple to make and freezes well for up to 3 months – perfect for those times when you just need a quick and easy bowl of something satisfying.

Five Ingredient Vegan by Katy Beskow (Quadrille £20) Photography ©Luke Albert

This website uses cookies to ensure you get the best experience on our website. Please let us know your preferences.


Please read our Cookie policy.

Manage