2 tb Oil
1 lg Onion; chopped
3 Garlic cloves; finely grated
-or
; pureed
1 Leek; finely chopped
3 lg Carrots; diced
3 Celery stalks; finely
-chopped
1 ts Paprika
1 ts Died mixed herbs
1 ts Gramma’s Mild Pepper Sauce
2 ts Wine vinegar
3 oz Red lentils; rinsed
1 4 oz can tomatoes
2 pt Vegetable stock
1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes,
stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and
stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes,
stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food
processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
Yields
6 servings