Tuesday, 19 January 2016

Lentil and Vegetable Soup

I love soup when it is cold outside.  I love all the flavours cooked together to make me happy.  This is a really simple and delicious recipe.



Lentil and Vegetable Soup

4 servings
Preparation 20 min 
Cooking 25 min
180 calories per serving 

Ingredients

7 tbspgreen-brown lentils (dried) 70 g
1leeks, thinly sliced 300 g
1 clovegarlic, minced or pressed 
1tomatoes, coarsely chopped 120 g
1 stalkcelery, cut into very small dices 70 g
1carrots, cut into very small dices100 g
2/3 cupbroccoli, cut into small florets80 g
5 tspolive oil25 mL
4 cupschicken broth, low-sodium1 L
1 pinchsalt [optional]0.1 g
 ground pepper to taste  

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Rinse and drain the lentils, then set aside.
  2. Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm).
  3. In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.
  4. Adjust the seasoning then serve.

Remarks

The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.

No comments:

Post a Comment