Soup Recipes > Lentil Soup
2 pints chicken stock or vegetable stock
1 onion
2 tablespoons olive oil
1 clove of garlic
1/4 pint single cream
salt and black pepper
2 teaspoons cumin seeds crushed
2 potatoes
(see measure conversions for more information)
- Add the lentils, the peeled and chopped potatoes and the cumin seeds.
- Cook for a few minutes but do not allow to brown.
- Add the stock and bring to the boil.
- Cook gently for about 40 minutes.
- The mixture should reduce to a nice soupy consistency.
- Remove from the heat and allow to cool.
- Blend well and season.
- Stir in the cream and return to a gentle heat.
- Do not allow to boil.
- Serve hot sprinkled with finely chopped parsley.
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Comment Script
How to make lentil soup:
A traditional and warming soup not just for vegetarians. This is ideal as a lunchtime soup.
Ingredients
1/2 cup red or brown lentils2 pints chicken stock or vegetable stock
1 onion
2 tablespoons olive oil
1 clove of garlic
1/4 pint single cream
salt and black pepper
2 teaspoons cumin seeds crushed
2 potatoes
(see measure conversions for more information)
Method
- Peel and finely chop the onion and soften it in the olive oil over a low heat.- Add the lentils, the peeled and chopped potatoes and the cumin seeds.
- Cook for a few minutes but do not allow to brown.
- Add the stock and bring to the boil.
- Cook gently for about 40 minutes.
- The mixture should reduce to a nice soupy consistency.
- Remove from the heat and allow to cool.
- Blend well and season.
- Stir in the cream and return to a gentle heat.
- Do not allow to boil.
- Serve hot sprinkled with finely chopped parsley.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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