Prep 30 mins
Cook 30 mins
Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa.
- 1⁄4 cup margarine
- 1 cup celery, chopped
- 1 cup carrot, sliced
- 1⁄2 cup onion, chopped
- 1 cup dried lentils
- 2 garlic cloves, minced
- 1 bay leaf
- 2 cups chicken stock
- 1 tomatoes, peeled and chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
- Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
- Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.
I made as per recipe and it was 2 very generous and fillings serves for the DM and I, making for a great lunch on this rather chilly day. I blended using a stick blender and used red lentils and served with croutons on top. Thank you Lauralie41, made for Potluck Tag to take to Lainey's Simpley Delicious Lunch Party.
We truly enjoyed this delicious dish Lauralie. It was so flavorful and very quick and easy to make. I used all the ingredients listed but did not puree, as we prefer our soups chuncky. What a treat this was, my picky dh loved it. Needless to say, we will be enjoying this often. Thank you so much for sharing. :)
I made this soup without the celery. (just a personal preference) I did add a some cumin & garlic powder to the soup. Made for NA*ME Tag