Lentil Soup with Garlic Bread
Warming and nutritious, Mediterranean style vegetarian soup. Ideal starter for garlic lovers
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Difficulty and servings
Serves 6
Preparation and cooking times
- To prepare the soup: In a large pot bring the stock to the boil, add the lentils bring to the boil and simmer gently while preparing the rest of the vegetables. (lentils are high in protein so once they boil some scum might gather on the surface of stock, just remove it with a spoon)
- While lentils are simmering, finely chop the onions. Heat the oil in a pan, fry the onions until soft and add to the lentils.
- Peel the remaining vegetables, grate on a coarse grater and add to the pot. Allow all to simmer till the lentils soften (1 hour from originally bringing the lentils to the boiling)
- Once lentils are soft add the tomato puree, pressed garlic, and the marjoram. Leave to simmer for further 10 minutes, add salt and pepper to taste. Serve garnished with parsley. Best served with garlic bread
- To prepare the bread: Cut the petit pains lengthwise through the middle without cutting through the crust on one side to leave them closed. Bake the rolls following instructions on packaging. Once out of the oven they'll open easily. Turn on the grill to medium heat and while it preheats spread butter on the hot rolls, place slices of garlic evenly on the melted butter, cover with cheese and grill till cheese is melted to your liking. While hot sprinkle with parsley so it melts into the cheese and enjoy with your soup.
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http://www.bbcgoodfood.com/recipes/9851/
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Ingredients
- FOR THE SOUP
- 350ml green lentils
- 2l vegetable stock
- 2 medium onions
- 3 carrots
- 0.5 small celeriac
- 1 parsnip
- 2 tbsp tomato puree
- 3 tbsp olive oil
- 3-4 garlic cloves pressed
- 2 tsp marjoram
- Chopped parsley for garnish
- Salt and pepper to taste
- FOR THE GARLIC BREAD
- 2 semi-baked pettit pains (57g)
- Butter or spread
- 2 garlic cloves thinly sliced
- Several slices of mild cheddar cheese (enough to cover the surface of the rolls cut open)
- Chopped parsley for garnish
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
- FOR THE SOUP
- 350ml green lentils
- 2l vegetable stock
- 2 medium onions
- 3 carrots
- 0.5 small celeriac
- 1 parsnip
- 2 tbsp tomato puree
- 3 tbsp olive oil
- 3-4 garlic cloves pressed
- 2 tsp marjoram
- Chopped parsley for garnish
- Salt and pepper to taste
- FOR THE GARLIC BREAD
- 2 semi-baked pettit pains (57g)
- Butter or spread
- 2 garlic cloves thinly sliced
- Several slices of mild cheddar cheese (enough to cover the surface of the rolls cut open)
- Chopped parsley for garnish
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