Wednesday, April 25, 2012

Hearty Lentil Soup



6 oz (175g) brown lentils
13\4 pt (1 litre) chicken stock
8 floz (250ml) water
2 floz (65ml) dry red wine
11\2 lb (700g) ripe tomatoes, peeled, seeded and chopped, or 14 oz (400g) canned chopped  tomatoes
1 carrot, sliced
1 onion, chopped
1 celery stick, sliced
1 garlic clove, crushed
1\4 tsp ground coriander
2 tsp chopped fresh basil, or 1\2tsp dried basil
1 bay leaf
6 tbsp freshly grated Parmesan cheese


STEP 1: Rinse the lentils and discard any discoloured ones and any grit.

STEP 2: Combine the lentils, stock, water, wine, tomatoes, carrot, onion, celery and garlic in a large saucepan. Add the coriander, basil and bay leaf.

STEP 3: Bring to the boil, reduce the heat to low, cover and simmer until the lentils are just tender, 20-25 minutes stirring occasionally.

STEP 4: Discard the bay leaf. Ladle the soup into 6 soup bowls and sprinkle each with 1 tablespoon of the cheese.


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