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Golden Harvest Soup

Submitted by Rhona Keay 03 March 2012

Often I'll have odds and ends in the fridge and the recipe for this Soup came from a moment in time when there wasn't much left but the follow. 



3 Large Carrots. 1 Large Onion. 1 Orange Pepper. A small piece of Swede or (Neep where I come from 2inch square). 3ozs of Orange Lentils, 1 Bay Leaves.  1 Manadrin. 1 Litre of chicken Stock. White pepper. Tbsp Olive Oil.


Slice the pepper in half and remove the seeds, rub with some of the olive oil and roast off in the oven at 180c for 15mins. Meantime Clean and medium dice the onion, carrot, and swede. Place a pot on a medium heat, I prefer a Pressure Cooker, add the olive oil and saute the onions until they change colour making sure not to burn them. Add the carrots and swede and lentils stirring occasionally. Remove the pepper from the oven  chop and add to the pot stir well. Add the stock, bay leaf and juice from the mandarin, bring to the boil,  turn down and simmer for 30mins.  Check and stir every 10mins to stop lentils sticking.  When lentils are soft  remove from heat, blend and sive, and a couple of shakes of white pepper Serve topped with fresh parsley.

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