Red Lentil Soup
|Garlic||1 Clove (5 gm)|
|Vegetable oil||2 Tablespoon|
|Vegetable stock||1 1⁄2 Pint (850 Milliliter)|
|Red lentils||4 Ounce (115 Gram)|
|Stalk celery with leaves||1|
|Parsley||2 Tablespoon, chopped|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
1. Peel the tomato by placing in boiling water for half a minute. Slice and fry the onion, tomato and garlic in the vegetable oil and when soft add the stock and lentils.
2. Chop the celery finely, including the leaves, and add to the soup with the parsley, salt and pepper. Bring to the boil and simmer very gently for 30 minutes
3. Now place in a liquidizer and blend for 2 minutes or pass through a sieve.
4. Re-heat, adjust seasoning and serve.