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Lentil soup recipe

Lentil Soup

Lentil Soup

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Lentil Soup

Recipe by Chris Cooper
0.0 from 0 votes
Course: SoupsCuisine: EnglishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Calories

345.77

kcal
Total time

0

minutes

Lentil Soup

Ingredients

  • 50 Grams 50 butter, for frying

  • 1 1 large carrot, chopped

  • 1 1 large onion, chopped

  • 2 tsp 2 ground cumin

  • 1 1 Celery stick, chopped

  • 1/2 1/2 small turnip, chopped

  • 3 tbs 3 fresh parsley, finely chopped

  • 1 1 clove garlic, chopped

  • 1 1 Potato, chopped

  • 100 Grams 100 red lentils

  • 1 ltr 1 vegetable or chicken stock

  • 1 1 Bay leaf

  • Salt

  • Freshly ground pepper

Directions

  • Heat the butter in a pan and fry carrot, potato, onion, turnip, and celery gently for 3-4 minutes.
  • Add salt and freshly ground black pepper, garlic, and ground cumin, and cook for a further 2 minutes. (Mix in a little stock if too dry).
  • Add the lentils, bay leaf and stock bring to a boil. Cover and simmer gently for 1 hour.
  • Removing any scum during the cooking process.
  • Remove the bay leaf.
  • Puree using a hand blender or food processor then return to pan.
  • Add parsley and heat gently for a further 10 minutes whilst continuing to stir.
  • Taste and more seasoning if required.
  • Serve immediately with some fresh parsley on top.

Notes

  • The Carrot, Potatoes, Onion, Garlic, Celery, and turnip can be roughly chopped as you will be blending the soup.
  • Chop the ingredients finely and don't blend if you prefer a chunkier soup.

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Lentil Soup

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