#food #recipe

Lentil and Vegetable Soup

--> 195g lentils (brown or green)

Par-boil the lentils in sufficient water for 10 minutes, and then drain.

--> 1 T Olive oil

Add oil to a heavy pot (e.g. dutch oven) and bring up the heat to medium-high

--> 1 t minced garlic

--> some dried/rubbed oregano

--> some fresh rosemary (no woody parts!)

--> some other mixed woody herbs

Add these to the pot

--> 1 carrot, chopped

Add to the pot.

Sauté until the carrot softens, about 5 minutes

--> 1 onion (yellow, brown or white), chopped

Add to the pot and sauté until the onion sweats

--> 1 zucchini/courgette, chopped

--> 1 bell pepper/capsicum (any color), chopped

Add to the pot.

Add the par-boiled lentils to the pot and stir well.

Sauté until the water has boiled off and it starts to fry. The frying action will add flavor, but will also break down olive oil do don't fry for long.

--> 2 cups chicken stock

--> 1 can chopped tomatoes

Add to the pot. Stir well.

--> 2 bay leaves

Add to the pot.

Cover, reduce to low, and simmer for 30 minutes.

Remove from heat.

Remove the bay leaves!

Stick blend part of the soup, but leave chunks.

--> 60g fresh spinach (baby or de-stemmed)

Stir in the spinach.

--> 1 t salt

--> 1 t red wine vinegar

--> 2 t cider vinegar

--> some pepper

Add these, adjusting to taste.

Bon appétit!