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LEEK AND LENTIL SOUP |
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| ˝ onion, diced 1 stalk celery, sliced 1 carrot, sliced 1 large leek, sliced ˝ TBSP tomato paste 1/3 cup red lentils, washed 2 ˝ cups vegetable stock |
˝ tsp. Soy sauce 2 cloves Bay leaf Salt and pepper to taste Parsley to garnish Non-stick spray |
| In a large saucepan sauté the onion, celery, carrot and leek until soft. Add the tomato paste, lentils, vegetable stock, cloves, bay leaf, and soy sauce. Bring to a boil. Lower heat and simmer, partially covered about 20 minutes, until the lentils are tender. Remove Bay leaf. Puree in a processor or blender until smooth. Season to taste.
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