Jul 012010
 
Ingredients

1 large onion, diced
2 cloves of garlic, chopped finely
1 tablespoon olive oil
75g split red lentils
3 cups water
2 tablespoons stock powder
2 large carrots, grated
1 bottle of tomatoes (400g)
2 bay leaves
salt and black pepper
1 teaspoons chopped fresh herbs (parsley, thyme, basil, oregano)

Method

Gently fry onion and garlic in oil until soft.

Add water, stock powder and lentils. Bring to the boil, then simmer until the lentils start to soften. (Add more water if necessary).

Add carrots, tomatoes, bay leaves, salt and pepper.

Cover and simmer for at least 30 minutes.

Remove bay leaves and add fresh herbs.

Author

Sue Paull
Greensborough

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