the lentils and 3 cups of water into a large saucepan. Cover and simmer
over low heat until lentils are soft (30-40 minutes). Add diced potatoes,
onion, pepper and the extra 4 cups of water. Cover pan and cook for
further 20-30 minutes until vegetables are soft.
small bowl whisk the cornflour into the 1/4 cup of water. Add the tomato
paste and salt. Stir the cornflour mixture into the soup and mix well.
Simmer the soup over the heat until it boils and thickens.
with hot potato damper.
Fat per serve - 0.8g
Kilojoules - 556
Calories - 132
Carbohydrates - 18.7g
Protein - 10.1g
Fiber - 4.2g
This hearty soup is economical, easy to
prepare and so very tasty.