1.7 LITRE JUG KETTLE
CARE & USE INSTRUCTIONS
1 5
METHOD
Put the oil into a large pot set over a medium heat. Add in the
onion and cumin and sauté for 5 minutes. Add in the garlic and
sweat out for another 5 minutes until the onion is translucent.
Season well with salt and pepper.
Add in the stock, potato, carrot, tomatoes and lentils and bring to
a boil. Skim off any foam that rises to the surface. Reduce the heat
and simmer for 30 - 35 minutes until the vegetables and lentils
are cooked through. Taste and adjust the seasoning with salt and
pepper if necessary. This will depend on the quantity of salt in the
vegetable stock you used, so make sure to add a little at a time,
tasting as you go.
Using the Fearne by Swan 3-in-1 stick blender, process the soup
until completely smooth. Divide between bowls, drizzle over a
little extra virgin olive oil and scatter with parsley.
Serve immediately with flaked almonds and a little sea salt.
INGREDIENTS
1 tbsp olive oil
2 onions, finely chopped
2 tsp ground cumin
4 garlic cloves, crushed
1 litre vegetable stock
2 potatoes, diced
1 carrot, peeled and diced
200g baby plum tomatoes
120g red lentils
Sea salt and pepper
1 tbsp extra virgin olive oil
1 tbsp flat leaf parsley,
roughly chopped
LENTIL WINTER WARMER SOUP
SERVES 4
PREP TIME:
10 MINS
COOKING TIME:
40 MINS
SK34030 Fearne By Swan 1.7 Litre Jug Kettle IM.indd 15
16/06/2017 15:54
