Garlic Lentil Soup
This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson
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INGREDIENTS
Nutrition- 1
- 2
- 1
- 2tablespoons olive oil
- 1
- 6 1⁄4cups vegetable stock
- 2tablespoons red wine vinegar
- salt and pepper
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DIRECTIONS
- Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
- Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
- Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
- You can thin the soup out if you like with a little stock or water before serving.
- To freeze: Freeze in a rigid container.
- To reheat: Thaw and heat through.
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