Lentil And Vegetable Soup
175g cup brown lentils
4 cups chicken stock
250ml cup water
60ml dry red wine
675g tomatoes skinned, chopped OR 14oz can chopped tomatoes
1 carrot, sliced
1 onion, chopped
1 celery stick, sliced
1 garlic clove, crushed
1/4 teaspoon ground coriander
10ml snipped fresh basil
1 bay leaf
90ml freshly grated Parmesan cheese
Put the lentils in a sieve. Rinse under cold running water, then discard any discoloured ones and any grit.
Put the lentils in a large saucepan. Add all the remaining ingredients, except the Parmesan, and bring to the boil.
Reduce the heat to low, cover and simmer for 20-25 minutes, stirring occasionally.
When the lentils are tender, discard the bay leaf and ladle the soup into 6 warmed bowls.
Sprinkle each portion with 15ml (one tablespoon) of the Parmesan.
For a more substantial soup, add about 1/2 cup finely chopped cooked ham for the last 10 minutes of cooking, and serve with crusty bread.
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