Hearty lentil and vegie soup
Serving size are a important element in your daily diet . You need to compare the amount of that food that you generally eat into the serving size recorded on the label. Eating significant portions or portions can cause excess fat gain. Whether you are planning an elaborate menu or only planning ahead for tomorrow Hearty lentil and vegie soup. This recipe comes in many years of playing in the kitchen. I find that adding a few ingredients into a recipe provides depth to what exactly is usually bland. You may well be on the lookout for milder meals to make with your leftovers. Wonderful and light Hearty lentil and vegie soup ideal for post-vacation. The components in this recipe get your tongue pounding, also are very waist-friendly when you want a'bite' after a busy trip. Utilizing several substances as alternate options, this soup is filled with a fall and spicy flavor which produces it creamy. An ideal Hearty lentil and vegie soup to warm up you on cold winter days. Best for using leftover. Together with all that takes place on a typical afternoon - extended work hours, sports and after school tasks - it really is understandable that smoking is the previous thing you wish to accomplish or even need to think about whenever you get home. That's where you want to develop to playwith. Here, you are going to discovering quick and easy recipes that insure all your favorite dishes such as chicken dinner recipes, ground beef recipes, along with vegetarian dinner tips that may keep meals enjoyable, yet straightforward. And since you have to satisfy the whole household, we've also included family-friendly Hearty lentil and vegie soup thoughts which may satisfy so much as the pickiest modest ones.
How to make Hearty lentil and vegie soup
Yield = 4Prep time: 0:25
Cook time: 0:45
Total time: 1:10
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, cut into 1cm dice
- 1 large carrot, peeled, cut into 2cm dice
- 1 celery stalk, cut into 2cm slices
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 400g can lentils, drained, rinsed
- 400g can diced tomatoes
- 2 cups Massel vegetable liquid stock
- 450g savoy cabbage, thickly shredded
- Extra virgin olive oil, to serve
- Shaved vegetarian hard cheese, to serve
- Crusty bread, to serve
Method
- Step 1 Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste. Stir to coat. Add lentils, tomatoes, stock, cabbage and 2 cups cold water. Cover. Simmer for 40 minutes or until cabbage is tender. Season with salt and pepper.
- Step 2 Divide soup between bowls. Top with olive oil and parmesan. Serve with bread.
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