Jan’s favourite lentil soup
Ingredients:
- 305g (1 1/2 cups) brown lentils
- 1 brown onion, halved, coarsely shredded
- 2 prominent (astir 400g) desiree potatoes, raw, coarsely shredded
- 2 big (around 200g) carrots, raw, coarsely shredded
- 2 celery sticks, cut, coarsely shredded
- 1 x 400g can diced tomatoes
- 4 garlic cloves, coarsely shredded
- 2 dried bay leaves
- 1 small fresh red chilly, finely sliced
- 1/2 cup firmly packed chopped wise
- continental parsley leaves and stems
- 2L (8 cups) vegetable strain
- 6 slices wholegrain or seeded gelt, crusts removed, dig 1cm cubes
- 3 tsp balsamic vinegar
- Saltiness & freshly ground black peppercorn
- 2 tbs extra virgin olive oil
How to:
Place lentils in a bowl and cover with cold weewee. Set aside for 2 hours to sop (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, spud, carrot, celery, tomato, ail, bay leaves, chilly, parsley and strain. Bring to the seethe. Reduce heat to medium-low and prepare, partially covered, for 1 hour or until lentils and vegetables are subdued.
Lag, preheat oven to 180°C. Spread bread over a baking tray and bake in preheated oven for 10-12 minutes or until lightly toasted. Set aside to coolheaded.
Add vinegar to soup. Taste and season with salt and peppercorn. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve straightaway
If using packaged vegetable strain, use half stock and half water to ensure the soup isn't too salty.
prep: 15 mins (+2 hours soaking time)
Prepare time:15 min.
Cooking time:60 min.