This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
- 1 box courgettes
- 1 box leeks
- 6 large potatoes – peeled and diced
- 5 large onions
- 2 aluminum jugs of red lentils
- 3 tbsp cumin
- 4 tbsp basil
- 5 tbsp veg. stock powder & Water
- Pepper and salt
- ½ cup lemon juice
- Wash and then chop all the vegetables roughly.
- Fry onions in olive oil until transparent, then add other vegetables and garlic.
- Stir fry for 5 minutes without browning. Add cumin and basil, red lentils, the veg. stock powder and the water (2 inches below rivets of soup pot).
- Cover and bring to boil – stir from time to time. Once boiling, leave to simmer for 20 minutes on a medium heat until the lentils are soft.
- Blend to a smooth soup, season with 1 level tbsp cracked pepper and 1 dessertspoon of salt and the lemon juice.