Lentil and Rosemary Soup
Recipe from Anne, quantities can be doubled

250g/8 oz lentils
3 tablespoons olive oil
2 onions, chopped
3 garlic cloves, chopped
1/4 tsp turmeric, ground
1 tablespoon freshly chopped rosemary
2 bay leaves
900ml vegetable stock
handful chopped flat leaf parsley
salt and pepper
greek yogurt, to serve (optional)

1. Put lentils in saucepan, cover with water, and bring to the boil.
Boil rapidly for 10 mins, then drain

2. Heat the oil in a large saucepan and fry the onions for 5 mins. Add
garlic, turmeric, rosemary, bay leaves, lentils and stock and bring to
the boil.

3. Reduce heat, cover, simmer gently for 30 mins, until lentils are soft.

4. Stir in parsley and serve in a bowl, with yogurt, if liked.

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