Easy Lentil Soup Recipe
Ingredients
| 225 g/8 oz split red lentils | ||
| 30 g/1 oz butter or margarine | ||
| Onion | 1 Medium, finely chopped | |
| 2 celery stalks, finely diced | ||
| 2 carrots, finely diced | ||
| Grated rind of 1 lemon | ||
| 1150 ml/2 pints light vegetable stock | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Pick over the lentils and remove any stones. Rinse well.
2. Heat the butter or margarine in a pan and saute the onion for 2-3 minutes.
3. Add the diced celery and carrots and let the vegetables sweat for 5-10 minutes.
4. Stir in the lentils, add the lemon rind, stock and salt and pepper to taste.
5. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Roughly blend the soup in a liquidiser; it should not be too smooth.
7. Check the seasoning and reheat gently.
2. Heat the butter or margarine in a pan and saute the onion for 2-3 minutes.
3. Add the diced celery and carrots and let the vegetables sweat for 5-10 minutes.
4. Stir in the lentils, add the lemon rind, stock and salt and pepper to taste.
5. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Roughly blend the soup in a liquidiser; it should not be too smooth.
7. Check the seasoning and reheat gently.
Chef
