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Ingredient
Italian Vegetable and Lentil Soup
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Ingredient
30 ml
Olive Oil
30 ml
crushed Garlic
2,5 ml
Chilli flakes
1000 ml
Vegetable Stock
800 g
diced Tomatoes
7,5 ml
dried Basil
2,5 ml
dried Oregano
2,5 ml
dried Thyme
5 ml
Kosher Salt
2,5 ml
ground Black Pepper
15 ml
Lemon juice
Cooking instructions
* Step 1
Heat Olive Oil in large pot over medium high heat. Add Carrots, Onion, Celery and Pepper and sauté for 3 minutes the add Garlic and Chilli and sauté for another 3 minutes.
* Step 2
Add Stock and Tomatoes with Lintels. Add Basil, Oregano, Thyme, Salt and Pepper and combine well.
* Step 3
Bring to a boil, reduce heat, cover and simmer for 35 minutes, stirring occasionally. Add Black Beans and simmer for another 10 minutes.
* Step 4
Remove from heat. Stir in the Lemon juice and another cup of water, if required as the Lintels absorb moisture as the soup rests.
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Tag
30 Minute
dried Lintels, pre-soaked in warm water for 30 minutes
olive oil
Carrots, washed and diced
onion, peeled and diced
celery stalks, diced
bell peppers diced
crushed Garlic
chilli flakes
vegetable stock
diced tomatoes
dried basil
dried oregano
dried thyme
kosher salt
Ground Black Pepper
black beans, drained and rinsed
lemon juice
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