Monday, May 3, 2010

Warming winter Lentil Soup

I medium sized organic onion, finely chopped

2 stalks organic celery, finely chopped

1 medium sized organic carrot, finely chopped

2 organic tomatoes, finely chopped or a can of chopped tomatoes

1 small organic zucchini, chopped

1 organic sebago potato, chopped

200g organic red lentils

1 litre of organic vegetable stock

Olive Oil(extra virgin cold pressed)

Salt and pepper to taste

Organic Parsley leaves to garnish

Quinoa (optional)


Heat oil in a large, heavy based pan. Add some olive oil and sauté onion till transclucent. Add chopped tomatoes, stir over medium heat for about 5 minutes. Then add the carrot, celery, and zucchini. Cook, stirring for another 5 minutes. Add stock, chopped potatoes and rinsed lentils.(add quinoa at this stage if desired). Salt and pepper to taste. Cook for around 20 minutes (or until potato is soft). Garnish with some parsley leaves Enjoy with some delicious whole meal sour dough bread drizzled with olive oil and a sprinkling of sea salt flakes.

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