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Modifying Recipe "Green Lentil Soup"
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Appetizers
Beverages
Breads
Desserts
Main Dishes
Misc
Sauces
Side Dishes
Soups
Ingredients:
1 cup green lentils 36 oz vegetable broth 1 carrot, finely chopped 1 garlic clove, minced 1 onion, finely chopped 1 tsp dried thyme 1 bay leaf 2 cups chopped spinach leaves (or unchopped baby spinach leaves) canola oil 1 large apple, peeled and diced (the fuji ones are good) salt and pepper to taste
Directions:
Place lentils, broth, carrot, garlic, onion, thyme and bay leaf in a large saucepan. Bring to a boil, reduce to a simmer and cook for 25-30 minutes. Stir in spinach and simmer 10 minutes more. Meanwhile, add some oil and the apple to a small pan. Saute until golden on all sides, about three to four minutes. When lentils are tender, stir in apple and remove bay leaf. Season to taste with salt and pepper. For a creamy soup, puree half in a blender and combine with remaining soup.
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