Guest guest Posted July 4, 2006 Report Share Posted July 4, 2006 Cardamom Lentil Soup 1 tsp. extra virgin olive oil 1 stalk celery, chopped 1 medium carrot, chopped 1 leek, white part only, chopped 8 cups vegetable stock 1 medium onion, stuck with four whole cloves bouquet garni (fresh marjoram, fresh parsley and a bay leaf tied in a cheesecloth bag) 1 16-oz. bag dried brown lentils, rinsed under cold running water 1/4 teaspoon fresh ground pepper 1/4 teaspoon cardamom fresh lemon juice sea salt to taste plain yogurt and chopped parsley for garnish Heat oil in stockpot and sauté the celery, carrot and leek until soft. Add stock, onion, bouquet garni and lentils. Bring to a boil, lower heat and simmer, covered, until lentils soften and split, about 40 minutes. Discard onion and bouquet garni. Allow soup to cool slightly then purée soup in batches in a food processor or blender. Return to pan and season with pepper, cardamom, lemon juice and salt. Serves 8. Want to be your own boss? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
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