By: Carolyn Budow Ben-David

On a wet, cold and windy winter day there is often nothing more

satisfying than a bowl of piping hot homemade soup. This recipe can

either be served as entree to a meal or served with fresh bread as a

nourishing lunch or supper.

(8-10 servings)

50g butter or margarine

2 medium onions peeled and chopped

2 cloves of garlic peeled and crushed (optional)

4 carrots (approx. 200g) peeled and chopped

1-2 trunks of broccoli washed and chopped (the thick stem often left when florets have been removed)

300g red lentils washed and drained

2 liters vegetable stock (can be boiled water with soup powder added)

salt

black pepper

2 teaspoons lemon juice

300 mls milk/soya milk/water

freshly chopped or dry parsley

Melt

the butter or margarine in a large saucepan and fry the onion and

garlic for approximately 5 minutes until soft but not brown. Add the

carrots, broccoli and lentils and stir around for a few minutes. Pour

in the vegetable stock. Half cover the pan and simmer gently for

approximately 40 minutes, stirring occasionally. Remove from heat.

Blend soup with a hand blender in the pan or pour into a liquidizer or

food processor and blend until smooth. Pour back into the pan and add

salt, pepper and lemon juice. Thin the soup to your preferred

consistency with the milk/soya milk/water and add parsley. Reheat until

hot and serve.