| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, finely grated |
|
|
or |
|
|
pureed |
| 1 |
|
Leek, finely chopped |
| 3 |
|
Carrots, diced |
| 3 |
|
Celery stalks, finely |
|
|
chopped |
| 1 |
t |
Paprika |
| 1 |
t |
Died mixed herbs |
| 1 |
t |
Gramma's Mild Pepper Sauce |
| 2 |
t |
Wine vinegar |
| 3 |
oz |
Red lentils, rinsed |
| 1 |
|
4 oz can tomatoes |
| 2 |
pt |
Vegetable stock |
INSTRUCTIONS
Heat the oil in a pan and fry the onions until soft (about 5 minutes).
Add the garlic, leeks, carrots and celery and cook for 5 minutes,
stirring occasionally. Add the paprika, herbs, pepper sauce, vinegar,
lentils, tomatoes and stock. Stir well. Bring to the boil, then reduce
heat and simmer for 40-50 minutes, stirring occasionally. Remove from
heat, leave to cool slightly, then liquidise in a food processor or
blender, or pass through a large sieve. Pour back into pan and reheat.
Serve with hot toasted garlic bread. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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