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Lentil Soup
8C water
2C lentils
2 sliced carrots
1 stalk diced celery
1 minced garlic clove
1/2 diced onion
2tbsp soy sauce
2tbsp butter
2tbsp flour
1tbsp lemon juice
1 bay leaf
1/2tsp thyme
1/2tsp honey
1/2tsp sea salt
1/4tsp pepper
Soak lentils overnight and drain. Combine lentils, water, sea salt and pepper in a large pot then bring to a boil.
Reduce heat and simmer 3hrs, stirring occasionally. Add carrots, celery, onions, garlic, bay leaf, thyme and honey.
Simmer for another 30 minutes, then puree 6C of the soup in a blender. Separately, heat butter in a large saucepan
and stir in flour; add 1C pureed soup, stirring constantly until the mixture thickens. Combine all ingredients into
one large pot and bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally; remove from heat.
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