1 brown onion
 1 carrot
 a sprig of thyme
 1 cup lentils
 a little olive oil
 1 litre vegetable stock
 4 tbsp chopped parsley
 400 g tin peeled tomatoes
 freshly ground black pepper
 a small glass sherry (optional)
 2 tbsp grated cheese (optional)
1

Peel and dice onion and carrot. Wash and chop thyme and wash lentils.

2

Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes.

3

Add vegetable stock, lentils, parley and tomatoes. Season with black pepper and simmer for about 1 hour.

4

Add a little sherry or grated cheese just before eating.

Source: Gabriel Gaté’s Family Food, the Anti-Cancer Council Cookbook, 1987, published by Penguin Books Australia

Ingredients

 1 brown onion
 1 carrot
 a sprig of thyme
 1 cup lentils
 a little olive oil
 1 litre vegetable stock
 4 tbsp chopped parsley
 400 g tin peeled tomatoes
 freshly ground black pepper
 a small glass sherry (optional)
 2 tbsp grated cheese (optional)

Directions

1

Peel and dice onion and carrot. Wash and chop thyme and wash lentils.

2

Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes.

3

Add vegetable stock, lentils, parley and tomatoes. Season with black pepper and simmer for about 1 hour.

4

Add a little sherry or grated cheese just before eating.

Lentil Soup
IngredientsDirections