Minted Lentil Soup Recipe
This Minted Lentil Soup recipe is a delicious keeper and always a plus in my cookbook! Pamper everyone with Minted Lentil Soup as Side Dish. A good way to use up Vegetable is to make some irresistible Minted Lentil Soup. This Minted Lentil Soup is too good to be missed.
Ingredients
2 tablespoons olive oil
4 medium-size yellow onions, coarsely chopped
1 clove garlic, minced
4 medium-size carrots, peeled and coarsely chopped
1/4 cup mint flakes, crumbled
1 cup dried brown lentils, rinsed and sorted
2 cups Chicken Stock or low-sodium chicken broth
3 cups water
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup plain low-fat yogurt (optional garnish)
Directions
1 In a large heavy saucepan, heat the oil over moderate heat.
Add the onions, garlic, and carrots and saute for 2 to 3 minutes.
Stir in the mint, lentils, stock, and water and bring to a boil.
2 Adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes or until the lentils are tender.
Stir in the salt and pepper.
Serve chunky style with a dollop of yogurt if desired, or puree the soup as directed in Step 3.
3 To puree, drain the mixture in a sieve set over a bowl, reserving the liquid.
Place the lentil mixture and 1/2 cup of the reserved liquid in a blender or food processor and whirl for 1 minute or until pureed.
Return the lentils to the saucepan, stir in the remaining liquid, and heat to serving temperature.
Garnish each portion with a dollop of yogurt if desired.
Add the onions, garlic, and carrots and saute for 2 to 3 minutes.
Stir in the mint, lentils, stock, and water and bring to a boil.
2 Adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes or until the lentils are tender.
Stir in the salt and pepper.
Serve chunky style with a dollop of yogurt if desired, or puree the soup as directed in Step 3.
3 To puree, drain the mixture in a sieve set over a bowl, reserving the liquid.
Place the lentil mixture and 1/2 cup of the reserved liquid in a blender or food processor and whirl for 1 minute or until pureed.
Return the lentils to the saucepan, stir in the remaining liquid, and heat to serving temperature.
Garnish each portion with a dollop of yogurt if desired.
