Tuesday, 23 June 2009

Crunchy veggie lentil soup

This is another lentil soup recipe from me. This one is neither Italian nor Mediterranean. This is just one of the spontaneous recipe and it turned out be a hit.

Capsicum/ Green peppers: 1/4
Red peppers: 1/4
Courgette: 1 small or 1/2
Celery: 2 sticks
Onion: 1 small
Green lentil: 1/2 cup
Chopped tomatoes: 400 gm or 1 tin
Olive oil: 2 tbs
Freshly crushed peppers
Kale : handful
Soya sauce: few drops
Salt to taste
Garlic: 1 clove

Soak lentils for 60 minutes in hot water.

Wash and peel onions. Wash all vegetables. Dice them into small cubes. Crush garlic clove.

Heat the pan. Add 2 tbs of olive oil. Add crushed pepper. Add onions when pepper starts to splutter. After 30 seconds add peppers and celery sticks. Add lentils. Stir well. Add few drops of soya sauce. Stir well.

After a minute add kale and add tomatoes. Add courgette and salt to taste. Add 1 to 1.5 cups of water and lower the flame. Heat the soup for 10-15 minutes till lentils are soft.

Cooking on low flame will allow vegetables to get cooked but also remain crunchy in taste.

Remove it from flame once lentils are soft.

Serve with crusty bread or croutons. I have used tomato and basil croutons. Add extra crushed pepper to extra flavour.

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