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Blonde Lentil Soup

Western.Chefs's picture
Ingredients
  Celery stalks 3 , cut into large pieces
  Carrots 5 Medium, thickly sliced
  Onion 1 Large, quartered
  Monosodium glutamate To Taste
  Water 5 Cup (80 tbs)
  Shallots 3 , chopped
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Butter 2 Tablespoon
  Grated lemon peel 1 Teaspoon
  Bay leaf 1
  Champagne lentils 1 Cup (16 tbs)
  Lemon 1 , juiced
  Sweet basil To Taste
Directions

MAKING
1. Take pot and add onion, carrots, celery and MSG and cook until vegetables turn soft.
2. Remove onion and celery and pass the carrots through a sieve and add it back to stock.
3. Take a saucepan and melt butter, saute onions, shallots and garlic in it and cook until light brown. Pour the onions back to stock.
4. Stir in bay leaf, lemon peel, and lentils and cook on low heat for about 40-60 minutes and add more water if necessary to retain the original consistency.
5. When lentils turn soft, remove the bay leaf and stir in basil, lemon juice, salt and pepper.
6. Cook over low heat for another 20 minutes before serving.

SERVING
7. Serve the blonde lentil soup hot with steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy
Cook Time: 
90 Minutes

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