| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 15 |
ml |
Olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 350 |
g |
Broccoli; roughly chopped |
| 1/2 |
ts |
Cumin seeds |
| 75 |
g |
Split red lentils; washed and picked |
|
|
; over for stones |
| 1 |
ts |
Vegetarian pesto; (optional) |
| 900 |
ml |
Vegetable stock |
| 75 |
g |
Vegetarian Dolcelatte |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil and gently fry the onion and garlic for 5 minutes
until soft and transparent. Add the broccoli and cumin seeds and cook
for a further 2 minutes.
2. Stir in the lentils, pesto and vegetable stock, bring to the boil,
then simmer for 20 minutes until the lentils are cooked. Allow to
cool slightly then pur.e in a food processor or blender.
3. Return to pan and gently reheat. Crumble the Dolcelatte into the
soup, season to taste and serve with sesame croûtons (see below for
recipe).
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