You will need.........
Serves 4 or 5
85g dried red lentils
2 carrots, quartered lengthways, then diced
3 sticks of celery, chopped
2 small leeks, sliced
2 tbsp tomato puree
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
2 garlic cloves, crushed
1 tbsp bouillon powder (or 2 vegetable cubes)
1 good tsp ground coriander
Salt and pepper to taste
Optional: small grated or finely chopped onion
Optional: garden peas or small broad beans
The amounts needed will vary according to taste
and how many you are cooking for. Experiment!!!
Method:
Tip the lentils and all the chosen vegetables into a large pan with the tomato puree, thyme, garlic, bouillon powder, coriander, salt and pepper. Pour in 1 1/2 litres of boiling water and stir well.
Cover and leave to simmer for 30 minutes until the lentils and vegetables are tender.
Serve straight away with warm crusty rolls. Leftovers can be frozen.
If you like a thicker and smoother texture blitz in a blender.
"Mmmmmmmmm!" So nice!!
