THE INCREDIBLY SCRUMMIE BOOK OF VEGGIE SOUPS
TOMATO, CHEESE AND CHICK PEA
1 lb finely chopped onions.
2 and a half pints of water.
2 tablespoons full of tomato puree.
2 heaped teaspoons sea salt.
2 teaspoons full honey.
4 tablespoons Evaporated milk.
1 heaped tablespoon of Parmesan or strong cheddar
cheese.
6 ounces of red split lentils.
3 whole cloves.
3 cardamom pods.
1 level teaspoon of dried rosemary.
3 quarter of a lb of pre-cooked Chick Peas (Soaking and
cooking Chick Peas can be a right sod! Takes bloody
Hours. Tinned is easier but not so tasty')
METHOD
Chuck it all in the pot with the water. Bring to boil. Then simmer it for 40 minutes. Simple. NO, WRONG! Chuck it all in the pot EXCEPT the Chickpeas! Add ChickPeas 5 minutes before serving.
SERVES 4
[Return to Home Page] [contents] [next]
| 