Seasonal soup, early April edition

Sam Meadley @samm
Back from a long weekend away, lots of vegetables to use up. Soup time!
Seasonal soup, early April edition
Back from a long weekend away, lots of vegetables to use up. Soup time!
Cooking Instructions
- 1
Peel and dice the onion, celery, carrots, parsnips and potatoes. Heat the oil in a large pan and add the chopped vegetables. Cook until the vegetables start to brown nicely.
- 2
Trim and chop the pak choi and the mushrooms and add to the pan along with the herbs and bay leaves.
- 3
Add the vegetable stock and black pepper and cook for 5-10 minutes before adding the lentils.
- 4
Simmer for about 10 minutes until lentils are cooked, adding extra stock if needed. Serve with even more black pepper.
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