Today on the blog, I am super excited to have the fabulous Rachel from
Redcliffe Style cooking for us!
Rachel is one of my blogger friends. She is super stylish, super awesome & she writes a fantastic blog. I love how she can make a super healthy recipe so yummy!
Don’t believe me…see for yourself!
Take it away Rachel!
The easiest, tastiest and healthiest soup. This is so good it has even made it onto husband's list of favourites, and he was raised on a cattle station. This takes me 5 minutes prep, 10min cooking, then leave simmering for 45 mins while stirring occasionally.
Vegetable and lentil Soup
Ingredients
Vegetables anything and everything, whatever you have in the fridge.
This time I used...
3 carrots
2 zucchinis
2 celery stalks
1 Leak
1 (massive) potato
1 onion
1 clove of garlic
Plus...
Vegetable stock 2/3 cups
1 can of tomatoes
2 cups of red lentils
fresh basil
fresh parsley
olive oil
salt
pepper
parmesan
plus water if you need to reduce the thickness
Heat up the olive oil and then fry the finely chop the onion and garlic (and leek if you are using it)...
chop up any other vegetables and add them to the onion and garlic...
Stir and after a few minutes, add the can of tomatoes and stock...
then add two cups of rinsed lentils...
bubble, bubble, bubble...
Put a lid on and leave...but watch and stir occasionally for approximately 45 minutes. Then add a generous handful of basil. I also threw in some parsley just because I had it.
Season to taste with salt and pepper
Garnish with parmesan and maybe add a slice of chewy bread and a glass of red.
PS: This is a thick and hearty soup. On the second day I often serve it over mash potatoes and with a steak for the meat eaters.
Don’t forget to stop by Rachel’s blog
and check out her super cool blog!
