Wednesday, 7 December 2011

Lentil soup with piccalilli

Don't knock it 'til you've tried it!  The sharp cool piccalilli stands up really well to the earthy warming soup.  Chopped and sauteed an onion, some celery and swede.  Add crushed garlic and about half a teaspoon rosemary, then stir in teaspoon of marmite.  Chuck in big handful of red lentils and water.  Simmer, add a tin of chopped tomatoes.  Simmer, season, zizz.  Serve with dollop of piccalilli.

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