Vegetable & lentil soup

Posted by adm On March - 11 - 2012

How to cook Vegetable & lentil soup


  • 210g (1 cup) split red lentils
  • 1 tbs olive oil
  • 1 x 400g pkt Woolworths Fresh Veggie Mix
  • 2 tsp Masterfoods Moroccan seasoning
  • 1L (4 cups) salt-reduced vegetable strain
  • 250ml (1 cup) weewee

How to:

  • Place the lentils in a fine sieve and rinse under cold running water until the water runs crystallise.

  • Heat the oil in a large saucepan over medium heating. Add the vegetable mixture and seasoning. Cook for 4-5 minutes or until the vegetables start to break.

  • Add the lentils, stock and water to the pan. Cover and bring to the churn. Reduce heat to medium-low and ready, partially covered, for 15-20 minutes or until the lentils are soft and the soup thickens somewhat. Season with salt and peppercorn.

  • Ladle the soup among serving bowls and serve straightaway.

  • Serving tip: For a tasty slope, rub toasted sliced crusty bread with a cut garlic clove.

  • Prepare time:5 min.

    Cooking time:25 min.

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