What a great way to warm up on a freezing day with this hearty lentil soup.  This can be served as an entree or a main. This soup is also perfect for vegetarians.

Serves: Approx 8
Prep time: 10 minutes
Cooking time: Approx 30 minutes

Ingredients:

1 1/2 cups of green lentils
1 bunch of chopped spring onion
1 bunch of chopped parsley
4 chopped carrots, peeled
400g of pumpkin chopped into cubes
3 potatoes chopped
4 celery stalks chopped
200g of chopped sweet potato

Method:
– Place green lentils into a large saucepan with water covering lentils and boil
– While water is boiling, chop vegetables
– As soon as water boiled, strain lentils
– Return lentils into saucepan
– Add all chopped vegetables
– Fill saucepan with water, 2cm from top
– Add 2 tsp of salt and 1 tbs of olive oil
– Place saucepan on high heat and bring to boil
– When soup begins to boil, reduce to low heat, place lid half on saucepan and simmer for 15-20 minutes or until all vegetables are soft
– Once vegetables are soft, mash with a potato masher and then serve

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