| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 1 | Onion; chopped | |
| 1 | Garlic clove; crushed | |
| 2 | md | Potatoes; peeled and diced |
| 2 | Carrots; finely chopped | |
| 2 | Celery sticks; chopped | |
| 8 | oz | Red lentils |
| 1 | cn | (400g) chopped tomatoes |
| 2 | tb | Tomato puree |
| 1 | Bay leaf; plus extra to garnish | |
| 1/2 | ts | Dried oregano |
| 1 | Vegetable stock cube | |
| Salt and freshly ground | ||
| Black pepper | ||
| Warmed pitta bread; to serve |
INSTRUCTIONS
1 Disolve the stock cube in 450 ML water and pour a little of this into a large pan and fry the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils and fry for a further 1-2 minutes. 2 Add the tomatoes, tomato pur.e, bay leaf and oregano; season to taste. Pour in the rest of the stock. 3 Bring to the boil, then simmer for 25-30 minutes. Ladle into warm bowls, garnish with bay leaves and serve with warmed pitta. Adapted from "BBC Good Food Magazine" Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 3, 1998, converted by MM_Buster v2.0l.
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