Lentil Soup

INGREDIENTS

• 1 cup of Lentils
• ​1.5 cups of water​
• Salt & Pepper
• Medium Red Onion
• 3 Cloves of Garlic – decent size
• 1L Chicken Stock
• 400g (1 tin) of Cherry Tomatoes
• 1x Medium sized Carrot
• 3x sticks of celery
• Grated Parmesan Cheese
• Crusty Bread

METHOD

 

1.Bring to boil 1 cup of lentils in 1.5 cups of water and then simmer for 12 minutes until almost soft

2.Add water if you need as water will be absorbed and a pinch of salt + pepper

3.Once they are cooked drain lentils into sieve and set aside for the minute​​

4.Chop a medium red onion

5.Chop 3 decent cloves of garlic into small bits

6.Sautee onions & garlic until soft and caramelised and set aside

7.Either use 1 litre of chicken stock that you buy in a box or bag OR dissolve 2 stock cubes into 1 litres of hot water and stir until dissolved.

8.Open 1 400g cherry tomatoes in a tin

9.Cut medium carrot in half (long ways) and then cut across into thin 1/2 moons.

10.Finely slice 3 small-med sticks of celery similar shape to carrots.

11.In a larger saucepan add chicken stock, tomato, celery, onion, garlic and carrots and bring to boil for about 30 minutes.

12.Add lentils to the mix and continue to boil so as to reduce liquid and to thicken up (about another 12 mins) or if you prefer it thinner and runnier just cook for less time.

Serve with grated parmesan cheese and crusty bread.