Red Lentil Soup Recipe
Ingredients
| Red lentils | 250 Gram | |
| Leek | 1 , sliced | |
| Carrots | 2 Large, sliced | |
| Celery stick | 1 , sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| Bay Leaf | 1 | |
| Vegetable stock | 1.2 Liter | |
| Cayenne pepper | 1/2 Teaspoon | |
| Pepper | 1 | |
| Natural yogurt | ||
| Snipped chives or finely chopped parsley | ||
Directions
Place all the ingredients except the garnish in a large saucepan, bring to the boil, cover the pan and simmer for 20-25 minutes or until the lentils and vegetables are tender.
Allow the soup to cool slightly and remove the bay leaf.
Puree the soup, in batches if necessary, in a blender or food processor until smooth.
Alternatively, rub through a sieve.
Pour the soup into a clean saucepan, season with pepper and heat through.
Serve in individual bowls, garnished with a spoonful of yogurt and a sprinkling of chives or parsley.
Allow the soup to cool slightly and remove the bay leaf.
Puree the soup, in batches if necessary, in a blender or food processor until smooth.
Alternatively, rub through a sieve.
Pour the soup into a clean saucepan, season with pepper and heat through.
Serve in individual bowls, garnished with a spoonful of yogurt and a sprinkling of chives or parsley.
Chef
