Beef Lentil Soup
|Lentils||1 Cup (16 tbs)|
|Beef bouillon||1 Quart, assorted peeled, roughly chopped|
|Vegetables||1 Cup (16 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Finely snipped chives||2|
Rinse the lentils and remove any black seeds.
Put the lentils into a large bowl.
Bring the bouillon (stock) to the boil and pour over the lentils to cover.
Cook on HIGH for 15 minutes.
Leave the pot vegetables to stand in a bowl of cold water.
Sieve and puree the lentils in a food processor and return to the bowl with the vegetables, thyme and seasoning.
Stir the cornstarch (cornflour) with the water until it forms a paste and stir well into the soup.
Return the bowl to the micro wave and cook for 25 minutes on HIGH.
Add a little boiling water if the mixture is too thick.
Taste and adjust the seasoning and check that the vegetables are cooked.
Slice the frankfurters and add to the soup.
Return to the microwave and cook on HIGH for 10 minutes.
Leave to stand for 5 minutes