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PrintRED LENTIL AND LEMON SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place onion, garlic and oil in a microwavable bowl or jug, cover and cook on High for 2 minutes, stir, then cook for 2 minutes longer.
- Stir in lentils, carrot, cumin and 500 ml stock, cover and cook for 8 - 10 minutes.
- Mash lentils or puree mixture and stir in celery, lemon juice, and remaining stock, cover and cook for 10 minutes or until lentils are tender.
- Sprinkle with parsley and serve with lemon wedges to squeeze into soup.
INGREDIENTS
- 250 grams red lentils
- 1 large onion, finely chopped
- 2 cloves garlics, crushed
- 1 tablespoon Cooking oil
- 1 teaspoon ground cumin
- 750 ml boiling vegetable or chicken stock, made with stock cubes
- 1 stalk celery, thinly sliced
- 2 tablespoons lemon juice
- 1 carrot, grated
- Shredded fresh flat-leafed parsley
- Lemon wedges
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