Italian Vegetable and Lentil Soup

Name: Italian Vegetable and Lentil Soup
Cuisine: South African
Ingredients: 310 ml dried Lentils, pre-soaked in warm water for 30 minutes; 30 ml Olive Oil; 3 Carrots, washed and diced; 1 Onion, peeled and diced; 4 Celery stalks, diced; 2 bell Peppers, diced; 30 ml crushed Garlic; 2,5 ml Chilli flakes; 1000 ml Vegetable Stock; 800 g diced Tomatoes; 7,5 ml dried Basil; 2,5 ml dried Oregano; 2,5 ml dried Thyme; 5 ml Kosher Salt; 2,5 ml ground Black Pepper; 400 g black Beans, drained and rinsed; 15 ml Lemon juice; Prosociano Cheese slithers, for serving (optional)

Sean Strydom @Sean_Strydom

Port Elizabeth

Italian Vegetable and Lentil Soup

Sean Strydom @Sean_Strydom

Saved

Ingredients

310 mldried Lentils, pre-soaked in warm water for 30 minutes
30 mlOlive Oil
3Carrots, washed and diced
1Onion, peeled and diced
How to dice an onion with no tears
4Celery stalks, diced
2bell Peppers, diced
30 mlcrushed Garlic
2,5 mlChilli flakes
1000 mlVegetable Stock
800 gdiced Tomatoes
7,5 mldried Basil
2,5 mldried Oregano
2,5 mldried Thyme
5 mlKosher Salt
2,5 mlground Black Pepper
400 gblack Beans, drained and rinsed
15 mlLemon juice
Prosociano Cheese slithers, for serving (optional)

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Steps

1

Heat Olive Oil in large pot over medium high heat. Add Carrots, Onion, Celery and Pepper and sauté for 3 minutes the add Garlic and Chilli and sauté for another 3 minutes.
2

Add Stock and Tomatoes with Lintels. Add Basil, Oregano, Thyme, Salt and Pepper and combine well.
3

Bring to a boil, reduce heat, cover and simmer for 35 minutes, stirring occasionally. Add Black Beans and simmer for another 10 minutes.
4

Remove from heat. Stir in the Lemon juice and another cup of water, if required as the Lintels absorb moisture as the soup rests.