Lentil soup
Hearty lentil soup recipe from Women's Weekly Food serves 6 in under 2 hours—perfect for a comforting dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Baking dish
- Oven
- Plate
- Chef's knife
- Cutting board
- Peeler
- Blender
- Food processor
- Saucepan
- Stove
- Ladle
- Spoon
- Refrigerator
Ingredients
- 1/4 cup (60ml) olive oil
- 1 large_piece (200g) brown onion, chopped coarsely
- 1 medium_piece (300g) eggplant, quartered
- 4 medium_piece (760g) tomatoes, quartered
- 1 large_piece (350g) red capsicum, quartered
- 3 cloves garlic, peeled
- 2 litres (8 cups) vegetable stock
- 1 cup (200g) puy lentils
- 1/2 cup (125ml) sour cream
- 2 tablespoons fresh chives, finely chopped
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