Lentils are just full of protein and are one of the oldest domesticated crops. Lentils come in a wide variety of colours, the most common are red, green and brown. Serve this soup hot or cold and feel free to drizzle a bit more olive oil on just before serving,
Serves 4
1 cup/225g lentils
2 1/2 cups/625ml water
1 teaspoon/5ml sea salt
2 medium potatoes, peeled and diced
1/2 pound/225g zucchini cubed
1/2 pound/225g leeks cleaned and sliced
1 stalk celery, sliced
2 tablespoons/30ml olive oil
1 onion diced
2 cloves garlic crushed
2 tablespoon/30ml chopped parsley
1/2 teaspoon/2ml black pepper
Juice of 2 lemons
Simmer potatoes, zucchini, leeks, and celery in large saucepan with water for 15 minutes. Add lentils , cook for 10 minutes longer or until most of the liquid is evaporated. While the stew is cooking, heat a pan with olive oil on medium heat. Cook the onions for 7- 10 minutes to golden brown. Add garlic and cook for 1 minute. Add onion mixture to lentils with parsley and lemon juice. Season with pepper to taste.
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