Billy Joel ~ Don't Ask Me Why
ABBA ~ Voulez Vous
Bowes & Morley ~ You're Drifting Away
Vivaldi ~ "Spring"
Nicola Bennedetti ~ Spiegel Im Spiegel
Simon & Garfunkel ~ Cecilia
Kellis ~ Trick Me
This is quite simply a delicious soup from Linda Majzlik's cook book A Vegan Taste of Italy
. I have to confess I don't leave it in its natural form as it's slightly too chunky for My Love's taste so I have photographed before the blitzing happened. lol. Such a shame. This soup is enjoyable all year round but particularly in the autumn months. It's filling, comforting and wholesome. Lovely with some bread or just as it is.
 |
| Borlotti Bean and Brown Lentil Soup - packed full of goodies lol |
(Recipe from A Vegan Taste of Italy/Majzlik)
8oz cooked borlotti beans or 1 14oz tin rinsed and drained
6oz leek, trimmed and sliced
6oz carrot, peeled and sliced
4oz brown lentils
4oz tomato, peeled and chopped
2 garlic cloves, crushed
26 fl oz veggie stock
1 tbsp olive oil
1 tbsp chopped fresh sage or 1 tsp dried
1 tbsp chopped fresh oregano or 1 tsp dried
1 bay leaf
black pepper
vegan mozzarella, grated -opt
Soak the lentils overnight. Heat the oil in a large saucepan and fry the leek and garlic until soft. Add the drained lentils and stir around for 1 minute. Now add the stock, tomato, carrot, sage, oregano and bay leaf and season with black pepper. Stir well and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally. Allow to cool slightly, then blend half of the soup. Stir into the rest of the soup in the pan, together with the borlotti beans. Bring back to the boil and simmer for 10 minutes. Serve each bowl of soup topped with grated vegan mozzarella.
Enjoy!
~R~
