Ingredients

  • 1892 ⅔ milliliters beef stock or lamb
  • 450 grams lentils red, rinsed
  • 2 large onions chopped
  • 2 stalks celery chopped
  • 1 large tomato concassed
  • 2 tablespoons butter, unsalted clarified
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons garlic crushed
  • 2 lemons quartered

Directions

1. Bring stock to boil. Add lentils, half the onions, celery and tomato. Simmer for about 50 minutes. Sauté onions until soft and caramelized. Purée soup when lentils and vegetables are soft. Return soup to saucepan, season with salt and pepper to taste. Add cumin and garlic. Reheat for about 5 minutes.
2. Serve with caramelized onions as garnish and lemon quarters squeezed into soup.

Notes
Notes:Original recipe serves 7.


Categories
hot, soups
Keywords
soups, hot
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