Monday, 28 April 2014

Peasant soup

The vegetarian collection  by Alison Kent and Canadian living test Chicken

 Prep. 10 minutes, cook 15 minutes, make 6 serving
2 tbsp. (30 ml) vegetable oil
3 stacks celery, diced
2 carrots, diced
1 onion, diced
5 cloves garlic, minced
1/2 tsp. (2ml) salt
1/2 tsp. (2ml) dried mint
1/4 tsp. (1ml) turmeric
1 can (28 oz./796 ml) whole tomatoes
1/3 cup (75 ml) dried green lentils, rinsed and drained
1 tbsp. (15 ml) tomato paste
1/2 cup (125 ml) mini shell pasta
1 can (19 oz./ 540 ml) bean medley, drained and rinsed
2 tbsp. (30 ml) chopped fresh parsley

In large saucepan or Dutch oven, heat oil over medium heat, fry celery, carrots, onion, garlic salt mint, turmeric, stirring occasionally until softened about 6 minutes.
Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 41/2 cups (1125ml) water. Bring to boil, reduced heat and simmer. covered until lentils are tender about 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; simmer for 5 minutes.(16).

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