From Raewyn’s recipes
Creamy Lentil & Veg Soup
Ingredients
- 1 cup red lentils
- 25 grams butter
- 1 or 2 onions
- 1 or 2 cloves garlic
- 1 or 2 carrrots
- 1 or 2 sticks celery
- 1 tsp cumin
- ½ tsp garam masala
- ½ tsp paprika
- 2-4 Tbs cream
- 2 Tbs cornflour
- 1 cup frozen peas
- about 1 cup chopped tomato
- 1 Tbs sugar
- 1-1½ tsp salt
- about ¼ cup chopped fresh herbs
- Parmesan cheese
Instructions
- Can use curry powder instead of spices. Put lentils in 1 litre hot water to start softening. Melt butter in large pot. Add chopped vegetables, then the spices. Cook over moderate heat for 2-3 more minutes without burning, then add lentils and hot water. Cover; cook for 20 minutes. Puree if desired; add seasoning, fresh herbs & any leftover cooked vegetables. Reheat & serve with parmesan.