Lentil and Vegetable Soup - for him
Still sticking to our non-meat dinner per week, and tonight I cooked for DH some lentil and vegetable soup. I saw the photo in the Fabulous Food Mag and fell in love (yeah, just by looking at the photo) and DH managed to convinced me it will taste good just like the photo..
Comparing the photo of mine and the one in the mag, mine definitely look soooo plain
Lentil and Vegetable Soup
Ingredients:
50 g butter (I used 2 tbsp olive oil instead)
2 carrots, peeled and finely chopped
2 leeks, white part only, thinly sliced (I used only 1 leek)
1 large onion, finely chopped
3 garlic cloves, sliced
1 1/2 tsp dried chilili flakes ( I didn't put any)
2 tsps dried oregano
400 g canned chopped tomatoes
200 g lentils
1 litre vegetable stock
Sea salt and freshly ground pepper
Optional:
Freshly grated Parmesan cheese (I only saw this part while copying the recipe here!!!)
Melt butter (heat oil) in a large casserole dish. Add the carrots, leeks, onion and garlic, and a large pinch of salt. Stir until everything is coated in butter/oil, cooked over a medium heat, with the lid on for about 15 minutes, stirring occasionally.
Once the vegetables have softened, add the dried chilli flakes and dried oreganos, tomatoes, lentils and stock. Cover zgzin and leave to simmer for about 30 minutes, or until lentils are cooked. Season with salt and freshly ground pepper to taste.
Transfer to bowl, serve with toast and grated cheese on the side if you like
Recipe from Fabulous Food Magazine January/February 2012
Comparing the photo of mine and the one in the mag, mine definitely look soooo plain
Lentil and Vegetable Soup
Ingredients:
50 g butter (I used 2 tbsp olive oil instead)
2 carrots, peeled and finely chopped
2 leeks, white part only, thinly sliced (I used only 1 leek)
1 large onion, finely chopped
3 garlic cloves, sliced
1 1/2 tsp dried chilili flakes ( I didn't put any)
2 tsps dried oregano
400 g canned chopped tomatoes
200 g lentils
1 litre vegetable stock
Sea salt and freshly ground pepper
Optional:
Freshly grated Parmesan cheese (I only saw this part while copying the recipe here!!!)
Melt butter (heat oil) in a large casserole dish. Add the carrots, leeks, onion and garlic, and a large pinch of salt. Stir until everything is coated in butter/oil, cooked over a medium heat, with the lid on for about 15 minutes, stirring occasionally.
Once the vegetables have softened, add the dried chilli flakes and dried oreganos, tomatoes, lentils and stock. Cover zgzin and leave to simmer for about 30 minutes, or until lentils are cooked. Season with salt and freshly ground pepper to taste.
Transfer to bowl, serve with toast and grated cheese on the side if you like
Recipe from Fabulous Food Magazine January/February 2012
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