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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Based on a recipe in At Home magazine of winter comfort foods. I've changed a few of the ingredients (the original recipe had sun-dried tomatoes and anchovies - both of which I find a bit too strong for my tastes!) Ingredients:
250 g puy lentils |
300 ml vegetable stock |
2 tablespoons chopped garlic |
2 tablespoons capers |
3 tablespoons olives (black or green) |
1 tablespoon extra virgin olive oil |
1 tablespoon lemon juice |
4 tablespoons parsley |
Directions:
1. Cook the lentils with the stock and garlic for about 20 mins (until soft).
2. Put in food processer with the rest of the ingredients
3. Add more stock to liquify the soup.
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