Blogged by: Chirnside Park 26 May 2016 View comments
Broad Bean, Lentil, Capsicum and Herb Soup
Blogged by: Chirnside Park 26 May 2016 View comments
Ingredients                                                                                                   Serves 6
2-3 capsicums, roasted and peeled
400 grams podded broad beans
Mixed fresh herbs, such as thyme, parsley and sage
Leafy salad greens
1 lemon
2 sticks celery
carrots
Extra-virgin olive oil
Balsamic / red wine / herb vinegar (your choice)
Salt and pepper
Garlic
Mustard
Honey 
 
Method

1. Roast the capsicum in a hot oven until the skin has turned black (but don’t burn it!?). Allow to cool, peel off the black skin and cut the capsicum flesh into fine lengths.

2. Boil the lentils in 500 ml water until tender.

3. Wash the herbs and greens and slice separately.

4. Boil the broad beans just for a minute or two, then cool and peel. Zest the lemon.

5. Finely dice the carrot and celery.

6. Toss all the prepared items in a bowl with the lentils and season well with salt and pepper.

7. To make the dressing, mix all the dressing ingredients together, and taste! Pour over your salad and toss.Taste again and season.

8. Serve, share and enjoy!

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