| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg2, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
tb |
Sunflower oil |
| 2 |
|
Carrots; chopped |
| 2 |
md |
Potatoes; chopped |
| 2 |
|
Sticks celery; diced |
| 4 |
oz |
Broccoli; broken into small |
|
|
; florets |
| 4 |
oz |
Red lentils |
| 2 |
ts |
Miso |
| 1 |
pt |
Vegetable stock |
| 1 |
|
14 ounces ti chopped tomatoes |
| 1 |
ts |
Thyme |
|
|
Salt and pepper |
INSTRUCTIONS
1. Fry the onion in the oil until just soft. Next add the vegetables and
mix well. Cook over a low heat for 10 minutes.
2. Add the lentils and cook for 2-3 minutes.
3. Dissolve the miso in the vegetable stock. Pour this over the vegetables
and add the tomatoes and thyme. Bring to the boil, then simmer, covered,
for 1-1 1/2 hours. Season to taste and serve piping hot.
Converted by MC_Buster.
NOTES : Lentils make an excellent base for a nourishing soup. Make a meal
of this with plenty of wholemeal bread, or serve in smaller portions as a
first course. Vary the vegetables according to what is available, but do
include some root vegetables which give the mixture a robust quality.
Converted by MM_Buster v2.0l.
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