Tuesday, 7 October 2014

Lentil and Vegetable Soup

There is a noticeable new crispness to the air, which means all I can think of is snuggling in chunky knit jumpers and getting cozy with some comfort food. 
This week's soup recipe had me at the word 'lentil' - a little legume that's quickly finding a welcome place in our pantry.

Ingredients:
1 medium onion
4 carrots
4 stalks celery
3tbsp evoo
4 garlic cloves
2c lentils
1tbsp cumin
2 quarts vegetable broth (2 cubes + 2 quarts water)
1 bay leaf
2 sprigs thyme (I used 1/2tbsp dried thyme)
dash-o-salt and pepper












Method:
In a large pan, bring two quarts of water to a boil. Add the stock cubes and leave to simmer.

Roughly chop the onion, carrots and celery then saute in a large pan with your olive oil until the onions become opaque. Stir in the chopped garlic.

Add the lentils and cumin to the mix - stirring until the lentils & veg are well coated in the olive oil and spice.

Add the vegetable broth. Toss in the bay leaf, thyme, salt and pepper and leave to gently boil until the lentils are plump and fully cooked (approximately 25minutes). Honestly, the longer you leave any soup to stew, the better the flavour will be!

Garnish with a sprinkling of parmesan and side with home baked foccacia. Serve and enjoy.

Original recipe here.

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