LENTILS & VEGETABLE SOUP

You can find the lentils here LIST OF INGREDIENTS 200g Cypressa green lentils 750ml vegetable stock or water 1 tin 400g chopped tomatoes 2 garlic cloves left whole 2 carrots halved 1 large onion halved 1 tablespoon red wine vinegar 3 tablespoons olive oil Salt & pepper to taste METHOD Put the lentils in a pan with the chopped tomatoes, garlic, carrots & onion and vegetable stock/water to boil. Reduce heat and simmer until the lentils are soft and vegetables are cooked through. Approximately half an hour. Remove the garlic, carrots and onion and put in a blender and puree. Return to the pan. Add salt and pepper to taste, the vinegar and olive oil. If soup is too thick add a bit more water. Serve with crusty bread.

For more information on LENTILS & VEGETABLE SOUP talk to Katsouris Brothers Ltd (Cypressa)