LENTIL VEG­ETABLE SOUP

mailife - - Food -

4 tea­spoons olive or co­conut oil 1 onion, diced 1 car­rot, sliced 1 green zuc­chini, sliced 2 pota­toes, cubed 2 stalks cel­ery, sliced 2 large hand­fuls green beans, edges trimmed 1/4 cup chick­peas cup lentils 1/4 cup red kid­ney beans cup tomato sauce 1 ta­ble­spoon salt, or to taste 1/2 tea­spoon white pep­per, or to taste Wa­ter or Co­conut Wa­ter Op­tional: 1/4 cup noo­dles/pasta of choice

Place the oil and all the veg­eta­bles, lentils and beans in a big pot. Saute for 15 min­utes on a medium flame, stir­ring oc­ca­sion­ally. Add in tomato sauce, salt, pep­per, and wa­ter to just cover all the veg­eta­bles. (The more wa­ter you put, the less fla­vor­ful the soup will be. How­ever, if you no­tice the soup is get­ting too thick while cook­ing, add a bit more boiled wa­ter.) Bring soup to a boil. Once boil­ing, cover pot and cook soup on very low flame for 2-3 hours. If us­ing noo­dles, add them in the last 10 min­utes of cook­ing so they cook for just the right amount of time.

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