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Lentil Soup With Sprouts

ingredients

1.2 lb (225 g) onions, sliced
2 pints (1.1 litres) vegetable stock flavoured with yeast extract
1.2 lb (225 g) potatoes, diced
1 bay leaf
4 oz (110 g) cooked lentils
4 oz (110 g) sprouted lentils

method

1. Simmer the onion in half the stock until tender.

2. Add the potatoes, bay leaf and remaining stock and simmer for 15 minutes.

3. Remove bay leaf then sieve or liquidize with the cooked lentils.

4. Reheat and serve garnished with the lentil sprouts.

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