Hearty lentil soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 2 | tablespoons | Sunflower oil |
| 2 | Carrots; chopped | |
| 2 | mediums | Potatoes; chopped |
| 2 | Sticks celery; diced | |
| 4 | ounces | Broccoli; broken into small |
| ; florets | ||
| 4 | ounces | Red lentils |
| 2 | teaspoons | Miso |
| 1 | pint | Vegetable stock |
| 1 | 14 ounces ti chopped tomatoes | |
| 1 | teaspoon | Thyme |
| Salt and pepper | ||
Directions
1. Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes.
2. Add the lentils and cook for 2-3 minutes.
3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1-1½ hours. Season to taste and serve piping hot.
Converted by MC_Buster.
NOTES : Lentils make an excellent base for a nourishing soup. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality.
Converted by MM_Buster v2.0l.