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Categories:
dried lentils chicken stock water olive oil red wine vinegar lemon rind salt cumin sage ground cloves ground ginger cinnamon carrots stalks celery onion garlic
Viewed: 60 - Published at: 7 years agoIngredients
- 1 cup dried lentils
- 3 cups chicken stock
- 3 cups water
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon rind, minced or grated
- 1 teaspoon salt
- 1 teaspoon cumin
- 12 teaspoon sage
- 12 teaspoon ground cloves
- 12 teaspoon ground ginger
- 12 teaspoon cinnamon
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced along with leaves
- 1 onion, finely chopped
- 4 garlic cloves, peeled and left whole
Method
- Place first 12 ingredients in large pot.
- Bring to a boil, then reduce heat and simmer, covered, for one hour.
- Add carrots, celery, onion and garlic.
- Again bring to a boil, then reduce heat and simmer, covered, until lentils and vegetables are soft, probably about one hour.
- Don't overcook the vegetables!
- Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
- Garnish with green onions or fresh parsley.
