This a surprisingly tasty soup, which is wonderfully cleansing. Used originally as part of a weight-loss diet, I make it regularly as a really substantial lunch. This recipe makes a generous amount – I freeze half the soup and keep the rest in the fridge.
Serves 8
3 onions, chopped into chunks
2 green peppers, chopped into chunks
1 bunch of celery, chopped into chunks
1 iceberg lettuce, chopped into chunks
2 x 400g tins chopped tomatoes
800ml/1½ pints vegetable stock
300g/10½oz lentils or soup mix
Sea salt and freshly ground pepper
Add all the ingredients to a large pot and bring to the boil. Reduce the heat and simmer for 20–30 minutes until the lentils are soft.
Blend the soup to a smooth consistency with a hand blender; you may need to add a little extra stock if the soup is too thick.
Season with salt and pepper, and serve.