Failsafe Recipes: Lunches and Snacks

Red soup (V)

10 cups of water or homemade chicken stock
1 packet of red lentils (rinsed)
2 tbsp white rice, uncooked
2 swedes, peeled and chopped
1 cup celery, chopped
1 cup leeks or shallots, sliced
1 cup chopped cabbage
6 brussel sprouts, halved (optional)

Place red lentils and rice in water and bring to the boil while preparing other vegetables. Reduce heat and simmer until cooked, about 30 min (red lentils cook much more quickly than brown or green).