FOOD EXTRA

ECZEMA NUTRITIONIST KAREN FISCHER’S SOUP-ER TRIO

LENTIL VEGE SOUP

SERVES 4

1 large leek, green part removed

1 tsp parsley oil (see note) or

filtered water

3 stalks celery, finely sliced

2 medium white potatoes,

peeled and diced

1½ cups dried red lentils, rinsed

and discoloured ones removed

6 cups filtered water

½ tsp garlic powder

2 tbsp finely diced chives or parsley stems, plus extra to serve

¾ tsp quality sea salt (or to taste)

1 Wash the leek, removing any dirt in the layers, then halve it lengthways and finely slice the white/pale green part.

2 Place a medium-large saucepan on medium heat and add the oil (or water for oil-free cooking). Sauté the leek for 3 minutes or until soft. 3 Add the celery, potatoes, lentils, water and garlic powder, then bring to the boil. Turn heat down to low, then place on the lid and simmer for 15 minutes or until the lentils and vegetables are soft, but not overcooked. Add the chives and salt, stirring, and remove from heat.

Serve in bowls and garnish with finely sliced chives.