- 4 0z brown lentils
- 1 pints vegetable stock
- 1 tablespoonful vegetable oil
- 1 onion
- 1 carrot
- 2 stalks celery
- 2oz (50g) wholewheat pasta shells
- 1 teaspoonful yeast extract
- Seasoning to taste
- Parsley to garnish
Method:
1. Peel and dice the carrot; slice the onion and celery as finely as possible.
2. In a saucepan, combine the vegetable stock, oil, lentils, prepared vegetables, yeast extract and seasoning; bring to boil for 10 minutes, then cover and simmer for 45 minutes.
3. Add the pasta and stir well; add more liquid if the soup is too thick; cover and cook for 10 minutes more, or until the pasta is tender.
4. For catering serve piping hot, sprinkled generously with fresh chopped parsley.
