Lentil Soup
Lentil Soup
With this lentil soup recipe, you can change the number of ingredients you need. Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.
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Lentil Soup
4
servings15
minutes1
hour10
minutes345.77
kcal0
minutesLentil 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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