lentil soup
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| elisabeth morse 'the healthy eating recipe book, from first taste to |
| family meals' |
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| lentils make some of the most nourishing and satisfying soups. |
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| | serves 4 |
| | 100g (3 1/2oz) red lentils, rinsed |
| 2 tsp | oil |
| 1 | onion, peeled and chopped |
| 2 | carrots, scraped and diced |
| 550 millileters | (1 pint) stock |
| | salt and freshly ground black pepper (optional) |
| | milk, for thinning |
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| place the lentils in a saucepan with enough water to cover and boil for |
| 10 minutes. drain. heat the oil in the pan, add the onion and carrots, |
| cover and allow the vegetables to sweat until the onion is soft, about 5 |
| minutes. |
| return the lentils to the pan. add the stock and season if you wish. |
| cover, bring to the boil, reduce the heat and simmer gently for 45 |
| minutes to 1 hour, or until the lentils are soft. allow to cool and |
| blend or press through a sieve. thin with milk to the desired |
| consistency, and adjust the seasoning. serve hot. |
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| (ID: 74977) Mirror: rec.food.recipes: Thu, Jan 20, 2005 |