1 brown onion
1 carrot
a sprig of thyme
1 cup lentils
a little olive oil
1 litre vegetable stock
4 tbsp chopped parsley
400 g tin peeled tomatoes
freshly ground black pepper
a small glass sherry (optional)
2 tbsp grated cheese (optional)
1
Peel and dice onion and carrot. Wash and chop thyme and wash lentils.
2
Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes.
3
Add vegetable stock, lentils, parley and tomatoes. Season with black pepper and simmer for about 1 hour.
4
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
Ingredients
1 brown onion
1 carrot
a sprig of thyme
1 cup lentils
a little olive oil
1 litre vegetable stock
4 tbsp chopped parsley
400 g tin peeled tomatoes
freshly ground black pepper
a small glass sherry (optional)
2 tbsp grated cheese (optional)