Ingredients1 tablespoon light olive oil
1 small red onion, finely diced
3 cloves garlic, finely chopped
1 medium potato (skin on) finely diced
2 sticks celery, finely diced
1 medium tomato, finely diced
1 large red chilli, halved
1/2 cup puy lentils
1 litre vegetable stock
2 teaspoons chopped fresh oregano
pinch of ground nutmeg
Serves 4
Preparation time: 15 minutes
Total cooking time: 35 minutes
Instructions
- Heat the oil in a large saucepan. Cook the onion and garlic over medium heat until the onion is soft.
- Add the potato, celery, tomato and chilli and cook, stirring, for 3 minutes. Stir in the lentils, vegetable stock, oregano and nutmeg.
- Bring the soup to the boil, then reduce the heat and simmer for 30 minutes. Season to taste and serve.
