You are here

Red Lentil Soup

Global.Potpourri's picture
Ingredients
  Split red lentils 8 Ounce (250 Gram)
  Leek 1 , sliced
  Carrots 2 Large, sliced
  Celery stick 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1
  Vegetable stock 2 Pint (1.2 Liters)
  Cayenne pepper 1⁄2 Teaspoon
  Pepper To Taste
  Natural yogurt 1 Cup (16 tbs)
  Snipped chives/Finely chopped parsley 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.20294
Average: 4.2 (17 votes)