Lentil Soup with Dill Recipe
Ingredients
| Sunflower oil | 1 Tablespoon | |
| Onions | 2 | |
| Garlic | 3 Clove (5gm) | |
| Carrots | 2 | |
| Lentils | 1 Cup (16 tbs), dried | |
| Chicken/vegetable stock - 1 quart | ||
| Dill weed | 1/2 Cup (16 tbs) | |
| Thyme | 1/4 Teaspoon | |
| Celery seeds | 1/4 Teaspoon | |
| Cloves - a pinch | ||
| Allspice - a pinch | ||
Directions
MAKING
1. In a heavy bottom saucepan, heat the oil and saute onions and garlic till onions are translucent
2. Add carrots, lentils and stock and allow to boil; add seasonings, turn the heat down and simmer for forty minutes with the lid on
SERVING
3. Serve hot
1. In a heavy bottom saucepan, heat the oil and saute onions and garlic till onions are translucent
2. Add carrots, lentils and stock and allow to boil; add seasonings, turn the heat down and simmer for forty minutes with the lid on
SERVING
3. Serve hot
Chef
