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Microwaved Lentil Soup

Microwaverina's picture
<p><a href="http://www.flickr.com/photos/39975765@N05/8403559914/">Image Credit</a></p>
Ingredients
  Hot water 3 Cup (48 tbs)
  Dried lentils 1 Cup (16 tbs)
  Bay leaf 1
  Whole cloves 4
  Garlic 1 Clove (5 gm)
  Chopped onions 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Olive oil 1 Tablespoon
  Carrots 4 , thinly sliced
  Beef stock/Chicken stock 2 Cup (32 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Grated nutmeg 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Tomato 1 , seeded and quartered
Directions

In a 1 1/2-quart casserole, combine the water, lentils, and bay leaf.
Stick the whole cloves into the garlic for easy retrieval later; add to the casserole.
Microwave on high for 20 minutes.
Cover tightly and set aside for 10 minutes.
Remove and discard the bay leaf and clove of garlic.
In a 4-quart casserole, combine the onions, celery, minced garlic, and oil.
Cover with wax paper and microwave on high for 6 minutes, or until the onions are translucent.
Stir in the carrots.
Cover with wax paper and microwave on high for 6 to 8 minutes, or until the carrots are tender.
Take 1 cup of the cooked lentils and add to the carrot mixture.
Add the stock, parsley, soy sauce, nutmeg, and pepper.
Set aside.
Transfer the remaining lentils, with their liquid, to a blender.
Add the tomatoes.
Puree on medium speed until smooth.
Add to the carrot mixture.
Microwave on high for 5 minutes, or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy

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