Yield: 4 Servings
|1||Garlic clove; crushed|
|2 mediums||Potatoes; peeled and diced|
|2||Carrots; finely chopped|
|2||Celery sticks; chopped|
|8 ounces||Red lentils|
|1 can||(400g) chopped tomatoes|
|2 tablespoons||Tomato puree|
|1||Bay leaf; plus extra to garnish|
|½ teaspoon||Dried oregano|
|1||Vegetable stock cube|
|Salt and freshly ground|
|Warmed pitta bread; to serve|
1 Disolve the stock cube in 450 ML water and pour a little of this into a large pan and fry the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils and fry for a further 1-2 minutes.
2 Add the tomatoes, tomato pure, bay leaf and oregano; season to taste.
Pour in the rest of the stock.
3 Bring to the boil, then simmer for 25-30 minutes. Ladle into warm bowls, garnish with bay leaves and serve with warmed pitta.
Adapted from "BBC Good Food Magazine" Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 3, 1998, converted by MM_Buster v2.0l.