Ingredients
1 large Onion
1 Leek
2 Garlic cloves
2pts/136ml chicken stock made with bovril or oxo
14oz/397g can of tomatoes in their juice
Salt and freshly ground black pepper
2 Carrots
1 Parsnip
8oz/227g red lentils
1 bay leaf
2tbspns finely chopped fresh parsley
few sprigs of thyme and oregano
Preparation
Finely chop the onion and leek; peel and dice the carrots and parsnip and crush the clove of garlic.
Put the chopped onion and leek, diced carrots and parsnip and the crushed clove of garlic into a large saucepan with half a pint/284ml of the chicken stock. Cover the pan and bring to the boil. Continue boiling for 5 - 10 minutes, then uncover and reduce the heat. Simmer gently over a low heat for about 20 minutes or until the vegetable are tender.
Stir in the lentils and cook over a low heat gently for 2 minutes, then add the remaining stock, the canned tomatoes and herbs. Simmer gently for about 45 minutes, until the soup thickens and the flavours mix.
Remove the bay leaf and herb sprigs and season to the preferred taste.
Serve into 6 warmed bowls and spinkle with the fresh parsley.
If wished, cool thoroughly and freeze, then defrost and reheat at a later date.
Sin value per serving:
Green Day - FREE (0.5 sins if using oxo)
No comments:
Post a Comment