Lentil and Vegetable Soup

[Guest guest]

Lentil and Vegetable Soup

 

 

8 teaspoons olive oil

1 brown (yellow) onion, diced

4 garlic cloves, finely chopped

1 knob fresh ginger, finely chopped

2 potatoes, peeled and diced

2 carrots, peeled and diced

2 celery sticks, diced

2 dried bay [eaves

1 cup dried lentils

400 g (14 oz) can diced tomatoes

1/4 cup fresh parsley leaves, chopped

2 litres/quarts vegetable stock

salt and ground black pepper, to taste

 

6 slices GF bread, cut into 1 cm (3/8 " ) cubes and sprayed with

olive oil spray

 

 

1. Heat oil in a large saucepan over medium heat. Add onion, garlic

and ginger. Cook until onion softens.

 

2. Add potato, lentils, carrot, celery, tomato, bay leaves, parsley

and stock. Bring to the boil. Reduce heat to medium-low and cook,

partially covered, for 1 hour or until lentils and vegetables are soft.

 

3. Taste and season with salt and pepper if necessary.

 

4. Meanwhile, preheat oven to 180 C (350 F).

 

5. Spread bread over a baking tray and bake for 10 to 12 minutes or

until lightly

toasted. Set aside to cool.

 

6. Serve soup topped with croutons.