Monestary Soup
Ingredients
Oil - Olive 30 ml
Onion 1 med
Carrot 1 sm
Thyme 5 ml
Stock-Vegetable 325 ml
Parsley 35 ml
Tomatoes - whole canned 1 284ml
Sherry 70 ml
Cheese 100 ml
Lentils - Brown 125 ml
Preparation
1.Peel and Chop the onion and Carrot.
2.Wash the lentils by rinsing in a sieve under running water.
3.In a large pot on medium heat add the oil and when warm add the onion and carrot and cook until onions are translucent.
4.Add the thyme and cook for another minute or so.
5.Add the stock and then the lentils and salt&pepper to taste.
6.Then taking the tomatoes from the can individually, pierce each with your thumb or finger to release the inner juices (saving the juice), then squish into a rough pulp in your hand. Add to the stock & lentils.
7.Bring up to a simmer and cover, for 35 minutes or so.
8.Add the sherry and parsley - stir in.
9.Serve in bowls topped with grated cheese.
2.Wash the lentils by rinsing in a sieve under running water.
3.In a large pot on medium heat add the oil and when warm add the onion and carrot and cook until onions are translucent.
4.Add the thyme and cook for another minute or so.
5.Add the stock and then the lentils and salt&pepper to taste.
6.Then taking the tomatoes from the can individually, pierce each with your thumb or finger to release the inner juices (saving the juice), then squish into a rough pulp in your hand. Add to the stock & lentils.
7.Bring up to a simmer and cover, for 35 minutes or so.
8.Add the sherry and parsley - stir in.
9.Serve in bowls topped with grated cheese.
