lentil soup
 
elisabeth morse 'the healthy eating recipe book, from first taste to 
family meals' 
 
lentils make some of the most nourishing and satisfying soups. 
 
  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
 
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. 
 
 
 
 
 
(ID: 74977) Mirror: rec.food.recipes: Thu, Jan 20, 2005


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