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Categories:
butternut squash cabbage puy lentils potatoes carrot leeks onions bay leaf Parmesan butter vegetable stock cubes salt white bread
Viewed: 36 - Published at: 5 years agoIngredients
- 250 grams butternut squash or pumpkin, peeled and cubed
- 180 grams Cavolo Nero or other dark green curly cabbage cut into small pieces
- 200 grams castelluccia or puy lentils, canned, well drained
- 200 grams potatoes peeled and cubed
- 1 large carrot, cubed
- 50 grams leeks, thinly sliced
- 50 grams onions, thinly sliced
- 1 bay leaf
- 1 large cup fine grated parmesan
- 50 grams butter
- 3 vegetable stock cubes
- 1 pinch each salt and pepper
- 12 small slices of white bread
Method
- Prepare all the vegetables as stated.
- Add about one liter of water to a 2 liter pot.Add onions and leeks bring to boil.
- After about 3 minutes add the drained lentils and the bay leaf simmer for about 20 minutes.Add the cabbage,after.
- 2 minutes add the carrots, then 5 minutes later add the squash or pumkin.
- Season then add the potatoes.
- leave to simmer for about 5 minutes, add stock cubes to taste.
- Season and add a little water if needed
- sprinkle the bread with parmesan , heat cbread with cheese under grill.
- Add soup to bowl and add one slice of the bread to bowl add a little butter on top.
- Top the first slice with another grilled slice of bread again adding a little butter.
- Heat the soup under grill,( broiler) for 2-3 minutes, serve straight away.
