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Sunday, December 23, 2012,11:56 PM by
V.Chitralekha

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ORANGE LENTIL SOUP WITH CHEESE AND TOASTED CASHEWS

This soup is totally classy and good taste. It is perfect in any occasions. It has Edam cheese and cashew nuts which is really great. All you can say it is totally perfect. You can also make it in bonding moment with your family. Give them a piece of smile with this soup!
Serves :
5

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash and drain the lentils. Place the vegetables, butter or margarine and oil in a 9 cup bowl. Add the parsley.
  • Cook, uncovered for 5 minutes, stirring three times. Stir in the lentils and one- third of the hot stock. Season to taste.
  • Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 10 minutes until the lentils are tender.
  • Transfer to a blender or food processor and work to a coarse puree. Return to the bowl with the remaining stock.
  • Cover with a plate and reheat for 5 minutes, stirring three times.
  • Serve straight away, sprinkling each portion with extra parsley, grated cheese and nuts.

INGREDIENTS

  • 125 grams orange lentils
  • 1 large onion, grated
  • 1 large carrot, grated
  • ½ small turnip, grated
  • 1 potato, grated
  • 4 teaspoons butter or margarine
  • 1 teaspoon Cooking oil
  • 2 tablespoons chopped parsley, plus extra for garnishing
  • 1 litre ml hot chicken or vegetable stock
  • 50 grams grated Edam cheese
  • 50 grams coarsely chopped toasted cashew nuts
  • Salt and freshly ground black pepper

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