Minestrone With Lentils And Veggies

• 2 tbsp olive oil
• 2 None onions, finely chopped
• 1 None leek, trimmed, finely chopped
• 2 None carrots, peeled, finely chopped
• 2 stalks celery, trimmed, finely chopped
• 3 cloves garlic, crushed
• 2 None small red chilies, finely chopped
• 2 cups vegetable stock
• 1 x 14 oz can chopped tomatoes
• 1 cup green lentils, rinsed
• 2 tbsp marjoram, chopped
• 1 tbsp oregano, chopped
• 3.5 oz button mushrooms, finely chopped
• None None Toasted rye bread, to serve

1. Heat oil in large saucepan over medium heat. Saute onions, leek, carrots, celery and garlic for 8-10 mins until softened.
2. Add chilies. Cook, stirring, for 5 mins. Stir in stock, tomatoes, lentils and herbs.
3. Bring mixture to a boil. Reduce heat and simmer for 25-30 mins. Stir in mushrooms and season to taste. Serve with bread.

olive oil, onions, carrots, stalks celery, garlic, red chilies, vegetable stock, tomatoes, green lentils, marjoram, oregano, button mushrooms, rye bread

Taken from recipes-plus.com/api/v2.0/recipes/23448 (may not work)