85 g dried red lentils
2 carrots, quartered lingthwise and diced
3 celery sticks, threaded and sliced
2 small leeks, trimmed and sliced
2 tbsp tomato puree
2 tbsp fresh thyme leaves
1 tbsp vegetable bouillon powder
1 tsp ground coriander
Tip all the ingredients in a large saucepan pour over 1/2 liter boiling water and stir well.
Cover and simmer for 30 minutes until the vegetables and lentils are tender, laddle into bowls and enjoy after blending.
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