Ingredients
2tbsp oil
1 large onion, chopped
3 garlic cloves, finely grated or pureed
1 leek, finely chopped
3 large carrots, diced
3 celery stalks, finely chopped
1tsp paprika
1tsp died mixed herbs
1tsp Gramma's Mild Pepper Sauce
2tsp wine vinegar
3oz red lentils, rinsed
1 x 4oz can tomatoes
2pts vegetable stock
Method 1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes,
stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes
and stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes,
stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food
processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
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