| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Onion; chopped |
| 3 |
|
Garlic cloves; finely grated or |
|
|
; pureed |
| 1 |
|
Leek; finely chopped |
| 3 |
lg |
Carrots; diced |
| 3 |
|
Celery stalks; finely chopped |
| 1 |
ts |
Paprika |
| 1 |
ts |
Died mixed herbs |
| 1 |
ts |
Gramma's Mild Pepper Sauce |
| 2 |
ts |
Wine vinegar |
| 3 |
oz |
Red lentils; rinsed |
| 1 |
|
4 oz can tomatoes |
| 2 |
pt |
Vegetable stock |
INSTRUCTIONS
1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes,
stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and
stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes,
stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food
processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
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