Gramma's lentil soup with garlic bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | large | Onion; chopped |
| 3 | Garlic cloves; finely grated or | |
| ; pureed | ||
| 1 | Leek; finely chopped | |
| 3 | larges | Carrots; diced |
| 3 | Celery stalks; finely chopped | |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Died mixed herbs |
| 1 | teaspoon | Gramma's Mild Pepper Sauce |
| 2 | teaspoons | Wine vinegar |
| 3 | ounces | Red lentils; rinsed |
| 1 | 4 oz can tomatoes | |
| 2 | pints | Vegetable stock |
Directions
1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
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