Publications
Partners
Ingredients
¼ cup Olive oil
2 Onions, chopped
2 Garlic cloves, crushed
3 Carrots, peeled & grated
6 Celery stalks, chopped
1 teaspoon Ground cumin
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Thyme (preferably fresh)
3 cups Water
5 cups Chicken or vegetable stock
2 Bay leaves
3 teaspoons Brown sugar
1 tablespoon Sweet chili sauce
2 cans Italian tomatoes
2 cups Lentils
½ cup Sherry (optional)
Method
1. If you have a food processor, pulse together onions, garlic, carrots and celery until you have a rough mash (this saves on chopping). Otherwise chop vegetables by hand. Heat oil in heavy based pot and soften vegetables without browning.
2. Add everything else and simmer for two hours.
Tip:
If you have a pressure cooker, this soup can be made in 30 mins flat! Fry the veggies in the oil, add the rest of the ingredients. Secure the lid and cook for 20-30 mins. Dinner is served!
Baby-friendly food:
To make this soup baby friendly, leave out the onions and garlic and don’t add the salt till the very end. When the soup is cooked, take some out for baby (suitable from 9 months). Then add seasoning and serve to the rest of the family. If you’re very fond of onions and garlic, you can fry those separately and add to the soup after baby’s had his portion.
