Alliance Real Estate

Recipe provided by Theo Kalinderidis Ingredients 2 tablespoons extra virgin olive oil 1 leek (pale part only), thinly sliced 2 carrots, finely chopped 2 celery stalks, finely chopped 2 tablespoons tomato paste 1 cup (200g) green or brown lentils, rinsed, drained 2L (8 cups) vegetable stock 400g can chopped tomatoes 400g can cannellini beans, rinsed, drained 2 teaspoons ground coriander 1 teaspoon smoked paprika 1/3 cup finely chopped flat-leaf parsley Method 1. Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. 2. Add the tomato paste and cook for 1 minute. 3. Add the lentils and stock and bring to the boil, then reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender. 4. Add the canned tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. 5. Taste for spices and seasoning, then stir in half the parsley. Serve with crusty bread. Alliance Real Estate 167 Tower Street, Panania NSW 2213 02 9771 6115 |  www.allianceaust.com.au LIFE SAVING LENTIL SOUP