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Lentil and Vegetable Soup

ingredients

1.2 lb (225 g) onions, diced
1.2 lb (225 g) mixed vegetables - carrot, turnip, parsnip - diced
2 pints (1.1 litres) water
1.2 lb (225 g) cooked whole green or brown lentils
1 teaspoon miso or yeast extract
Watercress sprigs and white or cottage cheese, to garnish

method

1. Simmer the vegetables in the water for 15 minutes until tender.

2. Add the lentils, taste and adjust the seasoning.

3. Serve the soup sprinkled with sprigs of watercress and finely grated white cheese or a low fat cottage cheese.

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