Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 1 leek (sliced finely)
  • 4 cloves of garlic (peeled and chopped)
  • 2 teaspoons of dried thyme
  • 2 carrots (peeled and diced)
  • 6 mushrooms (diced)
  • 2 stalks of celery (sliced)
  • 1 tin of chopped Italian tomatoes
  • 1 cup of French green lentils
  • 60 g of rocket leaves (washed)
  • 1/4 cup of chopped dill
  • 1.5 litres of vegetable stock
  • 1 tablespoon of 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.