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Pottage of Red Lentils
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Pottage of Red Lentils
- Preparation time: 20 minutes
- Cooking time: 25 minutes
-
Total time:
45 minutes
Serves: 8
Ingredients
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 1 stalk celery, with leaves, chopped
- 1 carrot, chopped
- 375g dried red lentils
- 1 bouquet garni
- 2 litres chicken, meat or vegetable stock
- Salt and freshly ground black pepper
- Juice of ½ lemon
- 1 tsp ground cumin
- 2 Mediterranean flatbreads
- Chopped parsley, to serve
Method
- Heat the oil in a pan over a medium heat and fry the onion, celery and carrot for 10 minutes, until soft. Add the lentils, bouquet garni and stock. Season.
- Bring to the boil. Simmer, covered, for 25 minutes or until the lentils are very soft. Remove the bouquet garni.
- Add the lemon juice and cumin, and purée until smooth. Toast the breads under a grill and break into pieces.
Serving tips
Serve the soup, scattered with parsley, with the bread.
Comments
This recipe was first published in Sun Feb 01 00:00:00 GMT 2004.
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