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Ingredientes
- 2 lrg carrots pared and coarsely grated
- 2 lrg parsnips pared and coarsely grated
- 2 lrg onions skinned and minced
- 25 gm pearl barley
- 25 gm red split lentils
- 400 gm can italian tomatoes sieved
- 1 x level tsp. dry mixed herbs
- 1Â 1/2 x litresvegetable stock (qv)
- 1 x salt and freshlymilled black pepper
- 6 slc French bread
- 50 gm strong matured Cheddar cheese grated
Direcciones
- Place the carrots parsnips onions barley lentils and tomatoes in a large flameproof casserole sprinkle in the herbs season with salt and freshly milled black pepper and pour in the stock and bring everything up to simmering point.
- Then put a lid on keep the heat very low and simmer the soup for about 2 hrs.
- About 5 min before serving pre heat the grill to its highest setting.
- Sprinkle the cheese over the slices of French bread and lay them on the surface of the soup.
- Now place the casserole under the warm grill till the cheese has melted and become bubbly and tinged with brown.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 232 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 437mg | 18% |
| Potassium 228mg | 7% |
| Total Carbs 45.61g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.59g | 3% |
| Protein 8.63g | 14% |
