Tomato and red lentil soup
Serves
Class="fa 4 Fa
People
Time Prep
5
Minutes
Cooking Time
30
Minutes
CUISINE
COURSE
Starter
Method
Covered, About Large A Splash Heat Olive Add Stirring A Pan Minutes, For Another And Carrots, Cover, Add Dry If And Over The The For In Of Low The The 3 Onion, 5 Cook, Celery Occasionally A Heat Minutes And Cook Stir Pan In Water Oil Gets
10 Well Increase And Simmer, Heat Leaves Stir Bay Stock, To Minutes Add The And The Lentils For Uncovered, Medium
Leaves Heated In The Until And The Bowls The 10 Simmer Warmed Remove Passata Through Into Bay Serving To Stir Season Are Tender Passata Minutes, Soup Ladle Taste And The The Is Vegetables For
Ingredients
1 Olive Tsp Oil
Chopped 1 Finely Onion,
Pieces Sliced Sticks, Into 4 Celery 1 Cm
3 Cm Peeled Carrots, Into Rounds 1 Sliced And
Stock 1 Vegetable Litre
Lentils Split Dried Red 100g
Bouquet Bay (or Garni) Leaves 2 A
Passata 500ml
Pepper And Salt
Method
About The In Heat Water Pan Splash And And If 5 Stir Stirring A The Onion, For Of Celery A Olive Another Cook, Pan Over Cook Large Add Carrots, Low Gets The Oil In The 3 Covered, For Dry Heat A Minutes Minutes, Cover, Add Occasionally And
Leaves The And The For Well Bay Increase Simmer, And Stock, Add 10 Uncovered, Minutes Heat Stir Medium Lentils To
Bowls Ladle Minutes, Through Serving And Simmer The 10 Passata Leaves Stir To Heated Soup In For Is Tender The Into The Warmed The Remove Taste Are The Bay Season And Vegetables Until Passata