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How to make it

  • Chop leeks, carrots, celery, ginger, chilli and fry in olive oil on medium heat for around 15 minutes until beginning to colour.
  • While waiting chop the garlic, wash the lentils and if using stock cubes make up the stock.
  • When ready add the garlic to the pan and cook for a couple of minutes.
  • Stir in the lentils, cider vinegar and stock then bring to the boil and leave to simmer for around 30 minutes until lentils are soft.
  • Season with salt and pepper to taste.
  • Blend.

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