Name: Lentil and vegetable soup
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 2 cup (500ml) vegetable stock (page 50); 1/4 cup (50g) french green lentils; 1 clove garlic, crushed; 1/2 untrimmed celery stalk (75g); 1 carrot (120g), chopped coarsely; 50 gram mushrooms, chopped coarsely; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Lentil and vegetable soup

French green lentils have a sensational nutty, earthy flavour and stand up well to being boiled without becoming muddy. Don't be tempted to skip the the celery leaves. They add incredible flavour to this detoxifying soup.

Ingredients

2 cup (500ml) vegetable stock (page 50)

1/4 cup (50g) french green lentils

1 clove garlic, crushed

1/2 untrimmed celery stalk (75g)

1 carrot (120g), chopped coarsely

50 gram mushrooms, chopped coarsely

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Combine stock, lentils, garlic and celery leaves in small saucepan; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until lentils just soften. Discard celery leaves.

2.Add coarsely chopped celery stalk, carrot and mushroom; bring to a boil. Reduce heat; simmer, covered, about 1 5minutes or until vegetables are tender. Stir in parsley.

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Ingredients

Method

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