Marcia, Richard and Eloise dropped by.
October 2009
Ingredients: 3 tablespoon olive oil, 1 onion
(chopped), 2 celery sticks (chopped), 1 or 2 carrots
(sliced), 8 garlic cloves (chopped), 1 potato (peeled
and diced), 250 grams red lentils (rinsed), 1 litre
vegetable stock, 2 bay leaves, 2 lemons (halved), 1/2
teaspoon ground cumin, cayenne pepper or tabasco sauce
to taste, salt and pepper, fresh flat leaf parsley to
serve
1. Heat the olive oil in large pan, add the onion and
cook 5 minutes until softened. Then stir in the celery,
carrots, potato and half the garlic. Cook for a few mins
until the ingredients beginning to soften
2. Add the lentils and stock, bring to the boil, reduce
heat cover pan with lid. Simmer 30 minutes until potato
and lentils are tender. Add the cumin and season to
taste with cayenne pepper or tabasco sauce, salt and
pepper.
3. Add the bay leaves, remaining garlic and lemons to
the pan and cook further 10 minutes. Remove the bay
leaves and squeeze the juice from lemons and stir well.
4. Pour soup into food processor or blender and process
until smooth. Serve with fresh flat leaf parsley.
On a hot summer day's serve soup cold with more lemon
juice
