Red Lentil Soup -1
Yield
1 servingsPrep
15 minCook
50 minReady
65 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
onions
finely chopped |
|
| ½ | pound |
lentils, red (masoor dal)
|
|
| 6 | cups |
beef stock
or chicken stock, prefer veal stock if possible |
|
| 1 | teaspoon |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
mint leaves
dried |
*
|
| 1 | teaspoon |
parsley leaves
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
onions
finely chopped |
|
| 226.8 | g |
lentils, red (masoor dal)
|
|
| 1.4 | l |
beef stock
or chicken stock, prefer veal stock if possible |
|
| 5 | ml |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
mint leaves
dried |
*
|
| 5 | ml |
parsley leaves
dried |
|
Directions
In a large soup pot, sauté oil and onions.
When onions are soft, add lentils.
Stir several minutes.
Add remaining ingredients. Bring to a boil.
Simmer until lentils are very soft, about 35 minutes.
Soup may be pureed.
