Keeping with the nourishing needs of the winter soups, I like lentils or some other beans. I'm not precious (that's a lie). I cooked up some puy lentils, with an onion, bay leaf and garlic. Use lovely fresh green veg, a couple of handfuls of cabbage or greens, a leek, a couple of tomatoes, an onion and I included a pepper. Garlic, as usual, has to be included.
Spring soup with lentils
- three bowls of chopped spring veg
- two tomatoes
- three bowls of water
- stock cube
- pepper and salt
chop everything fine, so that it cooks quickly.
fry veg and lentils lightly in a little bit of olive oil, then add the water and stock cube
cook for 15 minutes
eat with a spoonful of rouille