Hearty Lentil Soup

Gosh I've had this recipe for years. It alters of course every time I make it depending on what is kicking around the fridge and garden. This time I added courgettes which are pretty much being added to everything at the moment so they are not wasted. Also some roasted butternut squash left over from my vegetable lasagne.

I had some delicious British Brie and crackers with the soup yesterday lunchtime. Yum. RECIPE: 1 & half mugs red lentils, 2 small garlic cloves, finely chopped, 1 medium onion chopped thinly, chopped celery leaves, 2 sticks chopped celery, 2 carrots chunky chopped, third mug of brown rice, chopped parsley, 1 parsnip chunky chopped, tin of drained and rinsed butter beans, olive oil, dried tarragon, to taste, salt & pepper to taste. Rinse the lentils several times then soak whilst sauteing onion, celery, carrots, parsnip, rice, parsley, celery leaves and garlic in some olive oil. After a few minutes add drained lentils, butter beans, tarragon, salt and pepper and stir thoroughly. Top up with water until all ingredients are well covered. Bring to boil then simmer for about 45 minutes. This makes about 7 good portions. It can be frozen, defrost before heating. Apologies for the bunched up text but blogger doesn't let me space it out for some reason.