Monday, June 1, 2009

Great Soup Recipe

Last night was cold and wet, so I cooked up a pot of red lentil & vegetable soup which I adapted from Dr. John Tickell's The Great Australian Diet Recipe Book. Basically, you pour a litre of vegetable stock into a pot, add a cup of red lentils, a chopped red onion, a clove of crushed garlic, and bring to the boil. Then add a variety of diced vegetables - I used potatoes, carrots, celery, corn kernels cut from a fresh cob of corn, red capsicum, button mushrooms, zucchini, green beans and a tin of crushed Italian tomatoes. (The recipe also suggests chopped spinach and leeks, but I didn't have any). Cover and simmer gently for about 45 minutes (stirring every 15 mins.) until everything is cooked. Add chopped fresh parsley, oregano and basil, salt & pepper to taste, then simmer for another few minutes. Serve with shaved parmesan and a loaf of hot, crunchy, wholemeal bread. Delicious! And very healthy!


  1. Looks really yummy and healthy, and pureeable to make baby serves too!

  2. Welcome to the blogging world Nana Jan. That soup looks great - if only I could bribe Minnie to eat it!