Granny Fraser'S Lentil Soup

• 250 g red lentils, rinsed
• 2 -3 stock, cubes depending on taste (use gluten free stock cubes if you want the gluten free soup)
• 1 leek, rinsed and sliced
• 2 -3 potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 -2 pint water

1. Boil the water, add the stock cubes.
2. Once they have dissolved, add the lentils and simmer.
3. Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
4. Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
5. Variations-
6. *add ham/bacon.
7. *fry the leeks in butter before adding to the soup.
8. *keep it chunky or whiz with a hand-held blender.
9. Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
10. I always make double to freeze and it rarely sees the freezer.

red lentils, depending, potatoes, carrots, water

Taken from www.food.com/recipe/granny-frasers-lentil-soup-249648 (may not work)