August 10, 2011

Lentil Soup

Lentil Soup

1 1/2 cups lentils, dry     
1 onion, chopped
3 Tbsp oil
1/2 tsp salt
3 carrots, grated
2 celery sticks, chopped
2 tomatoes, chopped
2 cloves garlic
1 Tbsp vegeta seasoning or similar
2 Tbsp flour
2 Tbsp sour cream
1 Tbsp chopped parsley
1 Tbsp chopped lovage

Place lentils into a medium size pot, cover with water cook until soft, for about 15 minutes. Set aside.

In a large bowl, place chopped onions and oil. Add a splash of water and salt and sauté until onions become translucent. Add grated carrots, sauté for 5 minutes and cover with about 2 quarts of water. Add celery, tomatoes,  garlic and vegeta and cook until vegetables are tender. Stir in the cooked lentils.

Mix together flour and sour cream with enough water to make a sauce.  Add more water until is milk, then pour slowly into the boiling soup. Add the parsley and lovage and bring to a boil to finish soup.

Serve with sour cream, if you like.

TIP: If you find lentils hard to digest, discard the water after the first boil, then replace water and continue cooking.

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