Published Saturday, 19 January, 2013 by Aisling Bury
1. Pour the stock over the lentils and bring to the boil. Cook for 5 minutes stirring every now and then.
2. Add the carrots (and any other veg) to the lentils. Reduce the heat after a couple of minutes and add the tomatoes.
3. Simmer gently for 10 minutes.
4. Season with lots of salt, pepper and worcester sauce.
Also known as chowder or cullen skink if you're scottish!
tasty and filling soup which freezes well
Just like my Mum makes it!
Nourishing soup to serve 6 - 8 people
tasty and fillin soup, ideal for freezing