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Ingredientes
- 2 Tbsp. Oil
- 1 lrg Onion, minced
- 3 x Garlic cloves, finely grated or possibly pureed
- 1 x Leek, finely minced
- 3 lrg Carrots, diced
- 3 x Celery stalks, finely minced
- 1 tsp Paprika
- 1 tsp Died mixed herbs
- 1 tsp Gramma's Mild Pepper Sauce
- 2 tsp Wine vinegar
- 3 ounce Red lentils, rinsed
- 1 x 4 ounce can tomatoes
- 2 pt Vegetable stock
Direcciones
- 1. Heat the oil in a pan and fry the onions till soft (about 5 min).
- 2. Add in the garlic, leeks, carrots and celery and cook for 5 min, stirring occasionally.
- 3. Add in the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.
- 4. Bring to the boil, then reduce heat and simmer for 40-50 min, stirring occasionally.
- 5. Remove from heat, leave to cold slightly, then liquidise in a food processor or possibly blender, or possibly pass through a large sieve.
- 6. Pour back into pan and reheat. Serve with warm toasted garlic bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 132 | |
| Calories from Fat 43 | 33% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 711mg | 30% |
| Potassium 391mg | 11% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.24g | 3% |
| Protein 4.71g | 8% |
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