French style vegetable and lentil soup
serves 2
Ingredients
1 tbsp olive oil
1/2 leek finely sliced
1 large carrot, quartered length ways and finely chopped
2 celery stalks, halved lengthways and roughly chopped
1 large zucchini, quarter lengthways and chopped
1 garlic clove minced
sea salt and pepper to taste
600ml vegetable stock1 x 400g tin lentils rinsed and drained
35g 1 cup chopped silverbeet
2 tabsp parsley
Garlic crostini (1 small baguette, extra virgin olie oil and garlic clove
Instructions
Heat large sucepan over medium heat.
Add olie oil, leek, carrot, celery zucchini, garlic salt & pepper fry for 5 – 7 minutes
add stock, lentils, silverbeet stirring well and bring to boil. turn heat down and simmer for 10 minutes
whilst soup is cooking, prepare garlic crostini.
Preheat oven grill, halve the baguette lengthways and toast it with uncut side up . Take baguette out of oven and drizzle with olive oil on the cut side and rub in garlic clove and place back under the grill.
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