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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