Cindy Easy Lentil Soup
April 5th 2008 09:33
This lentil and vegetable soup recipe is S.I.M.P.L.E. and can be frozen for easy meals. Replace butter with dairy-free spread for a vegan recipe.
Lentil Soup (serves 6)
What you need:
¼ cup flour
1 cup yellow split peas
½ cup red lentils
10 cups water
2 large onions
2-3 sticks celery
2 carrots
2 cloves garlic
1 bay leaf
herbs (thyme, oreganum, allspice)
25g butter (or dairy-free spread)
salt & pepper
What to do:
Bring peas, lentils & water to the boil. Add onions, celery, carrots, garlic, herbs & spices. Simmer until split peas are mushy, then puree. Rinse out the saucepan and melt the spread. Stir in flour and cook gently for 2-3 minutes, then add a cup of puree. Bring to the boil, then add another cupful. Repeat until all mixture is added and heated through.
Top with sour cream or plain yoghurt and serve with fresh wholegrain bread.
Image from Flickr.com
Lentil Soup (serves 6)
What you need:
¼ cup flour
1 cup yellow split peas
½ cup red lentils
10 cups water
2-3 sticks celery
2 carrots
2 cloves garlic
1 bay leaf
herbs (thyme, oreganum, allspice)
25g butter (or dairy-free spread)
salt & pepper
What to do:
Bring peas, lentils & water to the boil. Add onions, celery, carrots, garlic, herbs & spices. Simmer until split peas are mushy, then puree. Rinse out the saucepan and melt the spread. Stir in flour and cook gently for 2-3 minutes, then add a cup of puree. Bring to the boil, then add another cupful. Repeat until all mixture is added and heated through.
Top with sour cream or plain yoghurt and serve with fresh wholegrain bread.
Image from Flickr.com
| 63 |
| Vote |
Subscribe to this blog
