|
Lentil And Vegetable Soup
Ingredients: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
Method: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.
|
