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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well. Ingredients:
1 tablespoon olive oil |
2 onions |
2 garlic cloves |
3 stalks celery |
1 1/2 cups red lentils |
440 g tomatoes |
1 bay leaf |
1/2 teaspoon dried herbs |
2 tablespoons tomato paste |
4 cups vegetable stock |
salt and pepper |
Directions:
1. Heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned.
2. Add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender.
3. Remove the bay leave and check seasonings and adjust to your personal taste. Enjoy.
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