Minestrone With Lentils And Veggies - cooking recipe
Ingredients
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2 tbsp olive oil
2 None onions, finely chopped
1 None leek, trimmed, finely chopped
2 None carrots, peeled, finely chopped
2 stalks celery, trimmed, finely chopped
3 cloves garlic, crushed
2 None small red chilies, finely chopped
2 cups vegetable stock
1 x 14 oz can chopped tomatoes
1 cup green lentils, rinsed
2 tbsp marjoram, chopped
1 tbsp oregano, chopped
3.5 oz button mushrooms, finely chopped
None None Toasted rye bread, to serve
Preparation
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Heat oil in large saucepan over medium heat. Saute onions, leek, carrots, celery and garlic for 8-10 mins until softened.
Add chilies. Cook, stirring, for 5 mins. Stir in stock, tomatoes, lentils and herbs.
Bring mixture to a boil. Reduce heat and simmer for 25-30 mins. Stir in mushrooms and season to taste. Serve with bread.
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