Vegetable & lentil soup
On March - 11 - 2012
Ingredients:
- 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.