Vegetable Soup with Lentils

Ingredients:

• 1 tsp extra virgin olive oil
• 1 large onion, chopped
• 3 cloves of garlic, grated
• 1 cup of red or brown lentils
• 3 ½ cups of vegetable broth
• 3 ½ cups of boiling water
• 4 medium carrots, chopped
• 2 stalks of celery, chopped
• 2 tsp of parsley

Directions:

1. Heat oil in a deep pan.
2. Add garlic, onion, celery and carrots.
3. Add the vegetable broth and water.
4. Both should already be warm, if not, boiling.
5. Cover the pan with a lid and allow the soup to simmer for 15 minutes.
6. Remove lid and allow the soup to cool for 10 minutes.
7. Add salt and pepper to taste.

Serves: 4 persons

Roasted Red Pepper and Tomato Soup

Ingredients:

• 3 medium red bell peppers
• 1 celery stalk, chopped
• 2 medium onions, chopped
• 1 clove of garlic, grated
• 2 ½ cups of vegetable broth
• 2 cans of peeled tomatoes

Directions:

1. Heat oven to 350 degrees.
2. Halve and clean the bell peppers.
3. Place bell peppers on wax papered tray and place it in the oven for 10 minutes, or until the skin of the peppers begins to blister off and turn black.
4. Remove peppers from the oven and skin them.
5. Cut the roasted peppers into small squares and place them in a deep pan.
6. Add the vegetable broth, onions, garlic, celery and boil on a medium heat for 10-15 minutes.
7. Add the peeled tomatoes and boil for another 5 minutes.
8. Add salt and pepper to taste.

Serves: 4 persons

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