Tuesday, 22 April 2008

Red Lentil, Celery and Red Pepper Soup

Makes 3 large bowls
Prep: 5 mins
Cooking: 20 mins

1 red pepper diced
tumbler of red lentils
1/2 onion, diced
4-5 sticks celery, roughly chopped
1/2 tsp Chili powder
Black Pepper
1 1/4 pints vegetable stock (I use Kallo boullion cubes)
1 tbsp light olive oil

1) Heat the oil in a large saucepan, add the chili powder, onion and celery, cover and cook on a medium heat until softened

2) Add the pepper and a splash of the stock to mix, add the lentils, pour over remaining stock and simmer for 15-20 minutes or until the lentils are soft

2) Remove from the heat and blend, season to taste and serve

Can be frozen

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