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This delicious wholesome soup is ideal
served with thick slices of wholemeal or granary bread.
Ingredients
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onion - 1, large, chopped
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split red lentils - 180g
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tomatoes - 2, large, skinned and
chopped
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dried herbs de Provence - 2 tsp
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vegetable stock - 950ml
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celery sticks - 2, chopped
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sunflower oil - 2 tsp
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ground black pepper and salt
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parsley - chopped, to garnish
Method
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Heat the oil in a pan, add the
onion and celery and cook for 5 minutes, stirring occasionally.
Add the lentils and cook for 2 minutes.
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Stir in the tomatoes, dried herbs,
stock, pepper and salt. Cover and simmer for 25 minutes,
stirring occasionally.
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When the lentils are cooked and
tender, set the soup aside to cool.
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Puree in a blender until smooth.
Season with pepper and salt, return to the pan and reheat until
piping hot.
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Ladle into soup bowl to serve and
garnish with parsley. Serves 5.
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