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LENTIL & TOMATO SOUP |
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1/4 cup (50 ml) extra virgin olive oil
2 garlic cloves, chopped
1 bunch of fresh flat leaf parsley, chopped
1 can (15 oz/441 ml) tin peeled plum tomatoes
2 fresh chili peppers, chopped
1 can (19 oz/540 ml) lentils, drained and rinsed
salt and freshly ground black pepper, to season
water |
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To start your Lentil & Tomato Soup: |
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In a saucepan, heat olive oil. Add garlic, parsley and chili peppers and
saute for a few minutes. |
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Add plum tomatoes and juices from the tin. With the back of a wooden spoon,
break up the tomatoes into little chunks. |
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Add, lentils, salt and pepper. Add water and allow to cook for approximately
15 - 20 minutes until the soup has thickened. |
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Yield: 2 - 4 servings |
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