Autumn Potage

Lentils, 75 grams
Carrots, raw, 50 grams
Parsnips, 100 grams
Apples, fresh with skin, 100 grams
Pepper, black, 1 dash

This makes a really thick 'soup'. Tasty and savoury the vegetables can be varied according to what you have - but apple, sage and parsnip go together particularly well.

Can also be cooked in the slow cooker

Place the lentils in a pan and cover with water (you will need more than indicated in the list of ingredients, but I couldn't work out how to increase it sensibly. We don't use 'cups' in the UK)

Bring to the boil, skim and set to simmer

Peel or scrub the carrots and parsnips. Cut into uniformly sized pieces. Add to the pan and bring back to the boil then set back to simmer. Add more water if required.

Cut and core the apple then add it - it's up to you whether you peel it or not. It's a useful way to use up windfall apples

Add the sprig of sage (or thyme etc)

Cook until all vegetables are soft, then whizz together to smooth and soften. Careful if you do this while still hot.

Season with to taste black pepper, and salt if absolutely necessary.




Serving Size: Makes 2-3 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JACKSGRAN.