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Old 07-27-2008, 06:00 PM
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Default Best Lentil Soup Ever

  • aprox 250g Red Lentils (more or less depending on how thick you want it)
  • 1 Large Carrot - chopped
  • 1 Large Onion - chopped
  • 1 Clove of Garlic - crushed
  • 1 Tin Tomoatoes (normal size)
  • 1 - 1 1/2 tbsp Cumin Seeds - crushed/Powdered Cumin
  • Chicken/Vegetable stock
  • Salt and Pepper
  • 2 tbsp Olive Oil
  1. Heat the oil in a large pan and fry off the onion, carrot and garlic with the crushed cumin seeds until all are soft. This should take about 7 minutes.
  2. When that is done add the tin of tomatoes and use a hand held blender etc to liquidise the mixture. It can still have some chunks to it and doesnt need to be too thoroughly done.
  3. Add the lentils and enough stock to cover the mixture roughly twice over - ie 2 parts stock to 1 part vegetable mixture.
  4. Season and bring to the boil - then simmer for about 30 mins or however long it takes until the lentils are soft. You may have to add more water during the cooking time.
  5. This can be served as is for a chunky soup or can be liquidized again for a smoother consistency.
  6. This is also great if you add 3 large handfuls of fresh spinach in the last 5 mins of cooking, especially if you dont use the tomatoes - and sometimes I put in chunks of Halumi before serving.
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Old 07-27-2008, 07:27 PM
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Default Lentil Soup

I have never had Lentil Soup, but after reading the recipe I think it's about time I tried some. Thanks.
p.s.
I haven't heard that term "tin of tomatoes" is forever! It sounded so familiar to me when I read it, for some reason I think I remember my dad saying " a tin of corn"
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Old 07-27-2008, 07:28 PM
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Default Lentil Soup

what's this.... and sometimes I put in chunks of Halumi before serving.
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