Lentil Soup

Lentil Soup

1 brown onion
1 carrot
a sprig of thyme
1 cup lentils
a little olive oil
1 litre vegetable stock
4 Tbsp chopped parsley
400g tin peeled tomatoes
freshly ground black pepper
a small glass sherry (optional)
2 Tbsp grated cheese (optional)

Peel and dice onion and carrot.  Wash and chop thyme and wash lentils.
Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes.  Add vegetable stock, lentils, parley and tomatoes.  Season with black pepper and simmer for about 1 hour.  Add a little sherry or grated cheese just before eating.

(Source: Gabriel Gaté’s Family Food, the Anti-Cancer Council Cookbook, 1987,     published by Penguin Books Australia)

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