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.