LEMON LENTIL SOUP
Steps:
- Cut the onion and celery into chunks and transfer to the food processor. Peel the carrot and cut it into chunks; add to the food processor. Pulse until finely chopped. Mince the garlic (to taste). Pick over the lentils to discard any stray bits, then rinse and drain them in a colander. Combine the broth, lentils, onion, celery, carrot, garlic, curry powder, turmeric and ground ginger in a Dutch oven or a large saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and cook (uncovered) for 15 to 20 minutes; the lentils should be cooked through yet still hold their shape. Meanwhile, juice the lemons to yield 1/2 cup of juice. Finely chop the preserved lemon half. Stir in the lemon juice and preserved lemon. Season with salt and pepper to taste. Divide among individual bowls; serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #beans #vegan #vegetarian #winter #dietary #seasonal #lentils #4-hours-or-less
You'll also love
