Wendy's Lentil Soup
Wendy's Lentil Soup
Serves: to serve 6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 hr 15 mins
ingredients
2 tablespoons -
olive oil
1 medium - onion
1 small - carrot
1 stick - celery
2 teaspoons - salt
5 oz - split lentils (green or red look best)
8 oz - tomatoes
4 pints - chicken or vegetable stock
½ teaspoon - freshly ground coriander seeds
½ teaspoon - freshly ground toasted cumin
½ teaspoon - freshly ground grains of paradise
1 medium - onion
1 small - carrot
1 stick - celery
2 teaspoons - salt
5 oz - split lentils (green or red look best)
8 oz - tomatoes
4 pints - chicken or vegetable stock
½ teaspoon - freshly ground coriander seeds
½ teaspoon - freshly ground toasted cumin
½ teaspoon - freshly ground grains of paradise
directions
- Peel and finely chop the onion, the carrot and the celery. Peel and deseed the tomatoes and chop into small pieces.
- Place the olive oil into a large 6 litre Dutch oven or flame-proof casserole dish and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat for about 6-7 minutes until the onions are translucent. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
- Increase the heat to high, bring to a boil then reduce the heat to low. Cover and cook at a low simmer for about 35-40 minutes until the lentils are tender. Serve hot.