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Serving Size Serves 4
Instructions
1 onion diced
2 cloves galric chopped
1 cup sliced mushrooms
2 zucchini diced
2 cups diced carrot
1 cup diced celery
1/2 cup red lentils
1 litre chicken stock
1 cup peas
1 cup sweet corn kernels
1 x 440g tin (14 oz) crushed tomatoes
1/4 cup freshly chopped herbs (parsely, basil)
Sea salt and pepper to taste
Instructions
Saute onion, garlic and mushrooms in a little water or stock until soft. Add the zucchini, carrot, celery, lentils, stock and tomatoes. Bring to the boil, then simmer for 30 minutes. Add the peas and corn and simmer for a further 5 minutes. Season to taste and fold through freshly chopped herbs just before serving. Spoon into large serving bowls and serve.
By Teresa Cutter < the healthy chef © 2006
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