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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 45 minutes

    Serves: 8


    • 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


    1. 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.
    2. Bring to the boil. Simmer, covered, for 25 minutes or until the lentils are very soft. Remove the bouquet garni.
    3. Add the lemon juice and cumin, and purée until smooth. Toast the breads under a grill and break into pieces.

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    Serving tips

    Serve the soup, scattered with parsley, with the bread.


    Average user rating

    4 stars