Gramma's Lentil Soup with Garlic Bread

• 2 tb Oil
• 1 lg Onion; chopped
• 3 Garlic cloves; finely grated or pureed
• 1 Leek; finely chopped
• 3 lg Carrots; diced
• 3 Celery stalks; finely chopped
• 1 ts Paprika
• 1 ts Died mixed herbs
• 1 ts Gramma's Mild Pepper Sauce
• 2 ts Wine vinegar
• 3 oz Red lentils; rinsed
• 1 4 oz can tomatoes
• 2 pt Vegetable stock

Instructions

1. 1

   Heat the oil in a pan and fry the onions until soft (about 5 minutes).

2. 2

   2.

3. 3

   Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.

4. 4

   3.

5. 5

   Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock.

6. 6

   Stir well.

7. 7

   4.

8. 8

   Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.

9. 9

   5.

10. 10

    Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.

11. 11

    6.

12. 12

    Pour back into pan and reheat.

13. 13

    Serve with hot toasted garlic bread.