This is an excellent vegetarian soup for lentil lovers. It's so warming for winter meals and can be taken to work in a thermos mug ready to enjoy for lunch. If you don't have brown lentils, use red ones or the French green puy lentils. If you prefer sweet potato, you can swap that for the desiree potatoes. Add extra herbs too if you like and consider topping it with a dollop of basil pesto. Enjoy! |
Ingredients 305g (1 1/2 cups) brown lentils 1 tablespoon olive oil 1 brown onion, halved, coarsely chopped 2 large desiree potatoes, peeled, coarsely chopped 2 large carrots, peeled, coarsely chopped 2 celery sticks, trimmed, coarsely chopped 1 x 400g can diced tomatoes 4 garlic cloves, coarsely chopped 2 dried bay leaves 1 small fresh red chilli, finely chopped 1/2 cup chopped fresh flat-leaf parsley leaves and stems 2L (8 cups) low salt vegetable stock 6 slices seeded gluten free bread, crusts removed, cut into 1cm cubes 3 teaspoons balsamic or aged red wine vinegar Salt & freshly ground black pepper 2 tablespoons extra virgin olive oil | Method
Serves 4 |