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Lentil Soup

2 cups lentils (brown kind)
1 carrot
1 small leek
6 medium-sized potatoes
small amount of oil
vegetable stock
thyme
rosemary
salt and pepper to taste
Maggi to taste

handful pasta (optional)
vinegar (optional)

Cover lentils with water (no salt) in pan and boil to tender (I
reckon it took about 20-30 minutes). Meanwhile, chop carrots, leeks
and potatoes into small pieces. Fry in a little bit of oil for a
few minutes then top up with vegetable stock (I used stock cubes).
There should be about an inch more liquid in the pot than vegetables
in it, if that makes sense, to accommodate the lentils later. Add
a pinch of rosemary and thyme; salt, pepper and Maggi to taste. Once
lentils are tender, drain excess liquid and then chuck in with the
rest of the vegetable soup. Cook for about 10 minutes more (you
might want to mush up the potatoes a little bit if they weren't
that floury). In the meantime make pasta as per usual.

Once pasta is done, the procedure is as follows: put some pasta in
your soup plate, top with the lentil soup. Drizzle a little bit
of vinegar over the whole thing.

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