Lentil and vegetable soup

375 ml green lentils
45 ml oil
1 onion, finely chopped
5 ml paprika
5 ml origanum
2 litre vegetable stock
410 g crushed tomatoes
70 g tomato paste
3 sticks celery, thinly sliced
2 medium carrots, thinly sliced
2 bay leaves
3 small baby marrows, sliced
150 g green beans, halved
410 g beans in tomato sauce
salt and freshly ground black pepper

Leave the lentils to soak in cold water for two hours. Rinse and drain well. Heat oil in a large, heavy-based pan. Sauté onion, paprika and origanum over medium heat until soft, but not browned. Add the lentils, stock, undrained tomatoes and tomato paste to the pan. Bring to the boil, reduce heat and simmer, uncovered, for 5 minutes. Add celery, carrots and bay leaves. Stir to combine. Bring to the boil, reduce heat and simmer, covered, for 40 minutes until the soup has thickened. Add baby marrows and green beans. Simmer, covered for a further 10 to 15 minutes, or until the vegetables are tender. Add beans in tomato sauce and heat through. Remove the bay leaves before serving with crusty bread.

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