Red lentil and vegetable soup with garlic bread

Ingredients  for two portions

  • One third of a large carrot (60g)
  • Fifth of a red pepper (40g)
  • Third of a stick of celery, washed (30g)
  • Half an onion (50g), diced
  • 1 small garlic clove
  • 1 stalk of flat leaf parsley
  • 17ml extravirgin olive oil
  • 1tsp smoked paprika
  • 1 tsp cumin
  • Half tsp celery salt
  • 50g split red lentils, washed (no need to pre-soak or pre-boil)
  • 85ml tinned finely chopped tomatoes
  • Large pinch of sugar
  • Third of a Knorr vegetable stock pot (9ml)
  • Salt and pepper

For the garlic bread:

  • Half a par-baked baguette – around 75g
  • 20g butter
  • 10ml extravirgin olive oil
  • 1 small clove of garlic, minced finely
  • Few fronds of fresh rosemary (optional)
  • Parchment (baking) paper, to wrap the garlic bread in

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