More Lentil Soup!

More Lentil Soup!

Today I had this craving for a rich lentil soup, yes again.. just love it. This time I stuffed it with lots of vegetables so I just grabbed some and started chopping, see the results of my chopping spree 😉

Ingredients for this version of lentil soup:

  • Hand held mixer
  • 1 liter of cold water
  • 1 cup of lentils
  • 1 onion finely chopped
  • 1 medium size carrot chopped
  • 6 cherry tomatoes
  • 1 red bell pepper
  • 1 hot red pepper
  • 1 medium sized parsnip
  • Fresh mint leaves finely chopped
  • 1 teaspoon Ginger grated
  • Pinch of Himalayan salt
  • Pinch of freshly ground black pepper
  • 1 tbs tomato paste

Follow the instructions on how to cook the lentils here.

For the garlic bread:

  • 1 Bread (homemade) cut in pieces
  • One garlic bulb finely chopped
  • Mint leaves chopped
  • 3 tbs olive oil (evoo)
  • Himalayan salt
  • Black pepper

Preheat the oven at 220°C /430F. Put the olive oil in a small bowl, add the mint, garlic, salt and pepper, mix well. Grab an oven dish, cover it with a baking sheet. Put the bread in the oven dish and mix it well with the olive oil mixture. Cook it for about 10 minutes in the oven. Add some cherry tomatoes for variation and taste!

Serve together with the lentil soup…yumm



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