Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
1/2 cup French lentils soaked and drained
250ml of vegetable or chicken stock
50ml water
1 tablespoon of tomato paste
1/2 red chilli cut in large pieces
1 potato peeled and diced in small squares
1 small carrot peeled and diced finely
1 small baby bok choy
Place chicken stock, water and lentils into a medium saucepan and bring to the boil, add the chilli, potato, carrot and bok choy and stir through gently as bok choy will need to wilt down (break down smaller pieces if does not fit the pot). Test the soup to your desired salt levels.
Cook the soup for around 30 minutes simmering. Serve with crusty bread and butter. Delicious!!
