Ingredients

The following ingredients have 8 Servings
  • 1 onion, diced
  • 1 leek, sliced
  • 4 cloves of garlic, peeled and chopped
  • 2 teaspoons dried thyme
  • 2 carrots, peeled and diced
  • 6 mushrooms, diced or sliced
  • 2 stalks of celery, diced
  • 1 400g tin of chopped Italian tomatoes
  • 1 cup French green lentils
  • 60g rocket leaves
  • 1/4 cup dill, chopped
  • 1.5 litres of vegetable or meat stock
  • 1 tablespoon olive oil

Instruction

  • Warm a large pot and add the olive oil, garlic, onion and leek and cook until the onion begins to turn translucent.
  • Add the celery, carrot, thyme and mushrooms and cook for a few minutes until the carrot begins to soften.
  • Then add the tinned tomatoes, lentils and stock and stir well. Cover and cook for 25 to 30 minutes. Season to taste.
  • Before serving add the rocket and dill. Serve with warm crusty bread.