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Lentil Soup

chef.tim.lee's picture
Ingredients
  Brown lentils 8 Ounce
  Cold water 2 1⁄2 Pint
  Leek 6 Ounce, chopped
  Onion 1 , chopped
  Carrot 1 , chopped
  Green pepper 1 , pith and seeds removed and chopped
  Oil 3 Tablespoon
  Tomato 1 Large, skinned and chopped
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Stock 1 1⁄4 Cup (20 tbs)
  Vinegar 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Take a saucepan and add lentil and sufficient amount of water.
2) Bring it to boil and then simmer for 1 hour, keep the saucepan covered with a lid.

MAKING
3) Take a pan, heat oil, and stir fry onion, leek, carrot, and green pepper for 5 minutes and mix to the cooked lentils along with the tomatoes.
4) Melt butter and stir in flour, cook for a minute.
5) Slowly mix the stock and the vinegar and allow it to boil, simmer until the mixture thickens.
6) Blend in the stock mixture in the lentil mixture, cook and simmer for another 30 minutes.

SERVING
7) Serve hot in a soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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