Gluten Free Friday: Lentil & Vegetable Soup

Taking advantage of how overcast it was on Sunday, I made this soup from one of my vegetarian cookbooks in some sort of vague hope that if I was eating soup, surely the weather would have to stay cool. The photo is a testament to how cloudy it was - this was taken with all of the windows open and it still looks quite dark! I was going through my blog archives trying to find a particular post yesterday and cringed at some of the photos, but that still didn't motivate me to edit this to look better. What can you do, I'm still on holidays and living up my laziness before uni starts again.

LENTIL & VEGETABLE SOUP
Original recipe from Vegetarian Cookbook
Serves 8
Total time committment: 1 hour (most of which is waiting 10 or 20 minutes for things to cook)


3 leeks, finely sliced
3 carrots, diced
2 celery sticks, diced
200g can cooked brown lentils (near enough is good enough)*
75g rice
1L vegetable stock
8 corn on the cobs

1. Heat olive oil in a large saucepan over medium heat and add leeks, carrots and celery. Cover and cook, stirring occasionally, for 5-10 minutes. Stir in rice.

2. Stir in the stock. Bring to the boil, then reduce heat, cover and simmer for 20 minutes over a medium-low heat. Add the corn on the cob and lentils and simmer, covered, for 10 minutes or until rice is tender.

3. Season to taste and serve.

*You can also use 115g dried lentils, as the original recipe suggests, and add them when you add the rice in step 1.