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Categories:
rosemary sage thyme peppercorns lemon juice dried lentils potatoes onion garlic baby carrots cilantro vegetable broth butter
Viewed: 48 - Published at: 9 years agoIngredients
- 1 sprig fresh rosemary
- 5 sage leaves
- 5 sprigs fresh thyme
- 2 teaspoons peppercorns
- 4 tablespoons lemon juice
- 2 cups dried lentils
- 5 potatoes, cubed
- 1 onion, chopped
- 4 garlic cloves
- 1 cup baby carrots, sliced
- 1/3 cup cilantro, chopped
- 9 cups vegetable broth
- 1 tablespoon butter
Method
- Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
- In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
- Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
- In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
- Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.
