With over 1800 species, the pulse crop has been sustaining humans for more than 5000 years. It is an important source of protein in developing countries and an excellent food source for people wanting to manage their weight, diabetes, heart disease or coeliac disease.
The following soup recipe is one of many different versions I make but the best part is how easy it is to prepare. Chop, toss in pot, boil & simmer and it's cooked in 25 minutes.
Lentil and Vegetables Soup
2 small leeks, sliced
2 garlic cloves, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
1 red capsicum, diced
1 C green beans, cut into 2.5cm pieces
1 C brown lentils
0.5 C parsley, finely chopped
Salt & pepper, to season
In a big pot add all the ingredients along with the stock, bring to boil and simmer for 25 minutes or until the lentils are tender. That's it. Enjoy.
|Toss in the ingredients...|
|...add the stock...|
|...and voila, time to indulge.|