| 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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