"Artistic License" Lentil Soup

Finally the weather is cooling off here in Perth and allowing me to think of bringing soup back onto the weekly meal plan. I discovered this one a few weeks ago in a cheap food magazine I picked up at Coles. I'm talking a seriously cheap recipe book...$5.95 and EVERY recipe I have tried so far has been excellent! Go buy it...Taste - 30 Minute Meals. You won't regret this teeny-weeny purchase. Bon is not a soup lover. Somehow she seemed to skip the soup gene that is passed down so methodically in Scottish families...so it takes a pretty awesome soup to tickle her taste buds. This one passed the test with flying colours and just to be on the safe side, I've tried it on her a few times...Success! It is soooo easy, cheap to make, incredibly healthy (especially if you can resist the bread and butter that goes Oh! so beautifully with it!) a ten minute soup, made simpler of course by my friendly little robot in the kitchen - the Thermomixer. 1 tablespoon olive oil 1 clove of garlic, peeled 1 brown onion quartered 1 carrot, peeled and cut into chunks 1 celery stick, cut into chunks 2 x 400g cans brown lentils, rinsed and drained 400g can whole or diced tomatoes 500ml (2 cups) vegetable stock (I use water and 3 massel stock cubes) 2 teaspoons dried oregano Grated parmesan cheese to serve Chop the onion, garlic, carrot and celery - 5 seconds/ speed 7. Pour in olive oil and saute veg - 3 minutes / 100 degrees / speed 1. Pour in drained lentils, tomato, stock, oregano. - Cook 10 minutes / 100 degrees / speed 1. Blend (make sure your MC is in the lid!) by slowly increasing the speed up to speed 7 for a few seconds. We like ours fairly chunky so we only blitz it for a bout 5 seconds. DONE!!! Serve sprinkled with parmesan cheese and serve with fresh chunky bread and butter if you so wish! No Thermomixer? - No problem : Madly chop all those veggies, cursing you don't own a thermomixer, Saute the veggies in the olive oil in a large pot, stirring occasionally until soft. Stir in the lentils, tomato, stock, oregano, reduce to a low heat and simmer for about 15 minutes. Process with a hand-held blitzer or skip this step for a chunkier soup. Enjoy!! Mia x
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