Summary
| Yield | |
|---|---|
| Source | jayne_habib |
| Prep Time | 1 hours |
| Recipes | Soups and Stews |
Description
Ingredients
- 2can of Italian tomatoes
- 5c of vegetable stock
- 1c red wine
- one large onion
- one large clove of garlic
- pinch of chilli flakes
- 2c of roughly chopped red bell pepper
- 3 small potatoes, peeled and roughly chopped
- 1c of brown lentils
- chopped fresh parsley, to serve
- 2can of Italian tomatoes
- 5c of vegetable stock
- 1c red wine
- one large onion
- one large clove of garlic
- pinch of chilli flakes
- 2c of roughly chopped red bell pepper
- 3 small potatoes, peeled and roughly chopped
- 1c of brown lentils
- chopped fresh parsley, to serve
Instructions
Boil the lentils in a separate pot for half an hour, and drain. Meanwhile, place the wine, onion, garlic and chilli in a large pot, and cook until softened. Add the tomatoes, stock, red peppers and potatoes, and simmer uncovered for 35 minutes or until tender. Add the cooked lentils, and simmer for a further few minutes. In batches, process or blend the soup until smooth. Serve topped with the parsley.
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