1 Servings 25 min Cook
1 Tbsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
1 Clove Garlic
1/2 Stalks, large (11 inches long) Celery
12 Tsp Garam Masala
1 Cup Vegetable Stock
7 1/2 Oz Tomatoes
1 1/4 Cup Lentils
4 Cup Fresh Cilantro
1 Roll (hamburger, frankfurter, onion roll Dinner Rolls
1/2 Lemon yields Lemon Juice
1 Dash Salt
1 Dash Pepper
For the soup: Preheat over to 350 degrees F.
Heat some oil in a pot over medium-high heat.
Add the onion, garlic, and celery and sauté for 3 minutes.
Add the garam masala and cook for a further minute.
Add the stock, diced tomatoes, and lentils to the dish and bring to the boil.
Reduce heat to a simmer and add the cilnatro.
Leave for 20 minutes.
For the bread: Slice the turkish rolls in half and place them in the oven for 5-7 minutes.
To serve: Divide the minestrone between bowls and offer a generous squeeze of lemon.
Season with salt and pepper.
Dunk your freshly baked bread into the soup and enjoy.
