Lentil Soup Recipe
Ingredients
| Lentils | 2 Cup (16 tbs) | |
| Water | 2 1/2 Quart | |
| Onions | 2 | |
| Fat | 2 Tablespoon | |
| Carrots | 2 , diced | |
| Kosher salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Frankfurters | 4 |
Directions
GETTING READY
1) Under running water, wash the lentils and keep aside to drain
MAKING
2) Ina pot, add the water and lentils and bring to a boil
3) In a frying pan, heat the fat and saute the onions till browned evenly
4) To the lentils add the carrots, salt, pepper and the bay leaf
5) Cook the mixture for 2 hours on a low flame
6) Remove the bay leaf and pass the soup the mixture through a food mill
7) In a saucepan, bring the soup back onto the flame and cook for 10 minutes with the sliced frankfurters added
SERVING
8) Serve the soup into bowls
1) Under running water, wash the lentils and keep aside to drain
MAKING
2) Ina pot, add the water and lentils and bring to a boil
3) In a frying pan, heat the fat and saute the onions till browned evenly
4) To the lentils add the carrots, salt, pepper and the bay leaf
5) Cook the mixture for 2 hours on a low flame
6) Remove the bay leaf and pass the soup the mixture through a food mill
7) In a saucepan, bring the soup back onto the flame and cook for 10 minutes with the sliced frankfurters added
SERVING
8) Serve the soup into bowls
Chef
