Blog

For more recipes, email Ute – ute.lindenlauf@arocha.ca

Creamy lentil soup

6 cups   vegetable broth (or chicken broth)
2 cups french green whole lentils, rinsed
2 bay leaves
1 whole clove

Combine all ingredients in a large pot, bring to a boil.  Reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.

2 tbsp butter
3 celery ribs chopped
1 medium onion chopped
Saute in another pan until crispy tender, add
2 medium carrots, chopped
1 tsp salt
1 tsp sugar
½ – 1 tsp curry powder(depends on your taste)
1/8 tsp pepper

Sauté for 3 min.or until vegetable are tender, add
3 garlic cloves, minced

Saute for another minute.

Depending how thick you want your soup to be drain the lentils (I don’t), discard the bay leaf, add the vegetable mixture to the lentils. Stir in

1 ½ cup whipping cream
1 tbsp lemon juice

Cook over low heat, add……till heated through and bok choy is wilted.
3 cups coarsely chopped, bok choy (kale or spinach, all very tasty)
1/3 cup cilantro chopped

This item currently has no responses.