Text Box: Recipes Text Box: Lentil, Pasta & Vegetable Soup Serves 4 1 tablespoon olive oil 1 medium onion, chopped 4 garlic cloves, finely chopped 350g/12oz carrot, sliced 1 stick celery, sliced 225g/8oz red lentils 600ml/1 pint fresh vegetable stock 700ml/1 1/4 pint boiling water 150g/5oz pasta 150ml/5 fl oz low fat fromage frais Salt and pepper 2 tablespoon fresh parsley, chopped (to garnish) Heat the oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently for 5 minutes until the vegetables begin to soften. Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil. Simmer, uncovered, for 15 minutes until the lentils are completely tender. Allow to cool for 10 minutes. Meanwhile bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside. Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta. Bring back to a simmer and heat 2-3 minutes until piping hot. Remove from the heat and stir in the fromage frais (yogurt). Season if necessary. Serve sprinkled with chopped parsley. Important Tip: Avoid boiling the soup once the fromage frais has been added . Otherwise it will separate and become watery, spoiling the appearance of the soup.