serves 3-4 people:
1 tablespoon (sunflower) oil
1 onion, finely chopped
1 carrot, finely diced
1 stalk of celery, finely chopped
1, clove of garlic, finely chopped
Salt and pepper
1 litre of (chicken) stock
1 can (400grams) of brown lentils, drained
1-2 tablespoons of vinegar (to taste)
1 tablespoon (or little can) of tomato puree
Method:
In a large pan heat up the oil.
Add the onion, carrot, celery and garlic to the oil and season to taste with salt and pepper.
Soften the vegetable for 3-5 minutes on low heat (no colouring).
Add the stock and bring to the boil, boil for about 5 minutes.
Add the lentils and heat through.
Add vinegar and the tomato puree and check seasoning.
Recipe and photos Gardeninglady
