Lentil soup: Submitted by: Belinda | Date Added: 13 Feb 2013
Listed in: Soups

500 ml (2 cups) chicken broth
500 ml (2 cups) vegetable broth
250 ml (1 cup) red lentils or green
10 ml (2 tsp.) Vegetable oil
250 ml (1 cup) chopped carrots
250 ml (1 cup) chopped celery
250 ml (1 cup) chopped onion
250 ml (1 cup) chopped turnip
2 cloves of garlic, minced
1 ml (1/4 tsp.) Chili powder
1 ml (1/4 tsp.) Curry
10 ml (2 tsp.) Lemon juice
2 ml (1/2 tsp.) Salt

In a saucepan, boil the chicken broth and vegetables. Add lentils. Reduce heat and simmer 25 to 30 minutes, until the lentils are tender. Book.

Heat oil in a pan. Sauté carrots, celery, onions, turnips and cloves of garlic about 5 to 8 minutes, until lightly browned.

Add lentils and broth, chili powder, curry powder, lemon juice and salt. Bring to boil. Reduce heat and simmer for about an hour, until the vegetables are tender. Garnish with a sprig of parsley and sprinkle with grated Parmesan.

Time: 2:00
Servings: 8

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