Lentil Soup

Ainesosat

• 3 tbsp balsamic vinegar
• 3 tl garlic
• 1 kuppi pasta sauce
• 2 1/2 cups low salt canned tomatoes
• 2 tsps basil leaves
• 2 tbsps bay leaves, crumbled
• 2 tsps ground dried oregano
• 2 cubes vegetable stock
• 1 1/2 cups carrots, chopped
• 1/2 cup celery, chopped
• 1 cup kale, chopped
• 1 cup mushrooms
• 1 cup while onion, chopped
• 10 kuppia water
• 1 kuppi red lentils
• 1 kuppi green lentils

Ohjeet

1. Place onions, carrots and celery in a large soup pot with 2 cups of water.
2. Add basil, oregano, bay leaves and garlic and simmer until onions are soft.
3. Add canned tomatoes, remaining water and lentils and simmer for 45 minutes.
4. Add mushrooms, kale, pasta sauce and vegetable stock only after lentils are soft. Simmer until kale and mushrooms reach desirable consistency.
5. Remove from heat and add balsamic vinegar and salt and pepper to taste just before service.