Tuesday, November 21, 2006

Lentil soup

Monday's dinner was in the slow cooker: a lentil soup with pumpkin, carrot, potatoes, green beans, onion, garlic and celery. I think the secret is adding extra virgin olive oil (during the last stage of cooking) which supplies the richness which even a little meat would provide. Served with toast and a salad of red butter lettuce, red capsicum and avocado.

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