Garlic Chili Lentil Soup
|Butter||1 Ounce (2 Tablespoon / 25 Gram)|
|Lemon juice||1 Tablespoon (A Squeeze)|
|Onion||1 , finely sliced|
|Garlic||1 Clove (5 gm), crushed / minced|
|Fresh green chili||1⁄2 , minced|
|Carrot||1 , chopped|
|Celery stick||1 , finely sliced (Stack)|
|Lentils||6 Ounce (2/3 Cup / 175 Gram)|
|Boiling chicken stock||1 Pint (2 1/2 Cup / 575 Milliliter, Broth)|
|Freshly ground black pepper||To Taste|
|Fresh parsley||1⁄4 Cup (4 tbs), roughly chopped (A Handful)|
Put the butter in a large pot and cook for 1 minute until melted. Add the lemon juice, onion, garlic, chilli (chili), carrot and celery, cover with vented cling film (plastic wrap) and cook for 3 minutes.
Stir in the lentils and pour over the boiling stock (broth). Cover with vented cling film (plastic wrap) and cook until the lentils are soft: 15 minutes if using red lentils and 20 minutes if using green or brown.
Blend half the soup, return to the pot and season to taste.