Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 44

Is there anything as satisfying, soothing and warming as a homemade lentil and vegetable soup filling the house with the scent of herbs? Plus, it’s so cheap and easy to make. It’s great as it is, or you could offer some flaked or grated strong cheese to stir into it and some chunks of country-style bread to mop up the juices.

SERVES 4

2 tbsp olive oil

1 onion, chopped

1 large garlic clove, crushed

2 large carrots, cut into small dice

2 sticks of celery, thinly sliced

2 tomatoes, chopped

50g (2oz) mushrooms, chopped

75–125g (3–4oz) cabbage, shredded

125g (4 oz) dried green or Puy lentils, or a 400g can

1 litre (1¾ pints) unsalted stock

1 bouquet garni – a couple of sprigs of parsley, a sprig of thyme and a bay leaf tied together

2 tbsp chopped fresh flat-leaf parsley

salt and freshly ground black pepper

Heat the oil in a large saucepan, add the onion and cook, covered, for 5 minutes, then stir in the garlic and all the other vegetables, cover and cook gently for another 5 minutes, stirring occasionally to prevent sticking.

Add the lentils, stock and the bouquet garni and bring to the boil, then cover and leave to simmer for about 1 hour or until the lentils are tender.

Remove the bouquet garni, stir in the chopped parsley and season with salt and pepper.