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Ingredients:100g red or brown lentils, 1 can tomatoes or carton passata (sieved tomatoes), 500 ml water, 1 x vegetable stock cube or 1 x 5ml spoon bouillon powder, 1 diced onion, 1 clove crushed or chopped garlic, 1 diced carrot, 1 medium diced potato, 1 x 15ml spoon sunflower oil, 2 x 15ml spoon lemon juice, 1 x 5ml spoon ground cumin, ground black pepper to season
1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.
16. Whilst the soup is cooking, make some croutons. Cut a slice of ciabatta into 1cm cubes. Put 2 x 15ml spoons of pesto into a bowl with 1 x 15ml spoon of olive oil. Coat the cubes in the pesto mixture.
17. Spread the cubes on a baking tray and bake for 10 – 15 minutes on gas mark 5 / 190°C until crisp and brown.
19. When the soup is ready the lentils should be soft and the soup thickened. Just before serving, add 2 x 15ml spoons lemon juice and some freshly ground black pepper.