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Thursday, February 11, 2016

red lentil soup

I never had red lentil soup before.

Melt 2 tablespoons of butter in a pot, along with a tablespoon of minced garlic.  Add 2 tablespoons of flour and whisk.

Add a chopped onion, a chopped red potato, and a chopped carrot.  Saute for a few minutes.

Then add a 2 cup bag of red lentils and 6 cups of chicken broth.

Bring to a boil, then reduce heat, cover and simmer until the lentils and veggies are soft.

Puree the soup with an immersion mixer.

Season with pepper, paprika, and salt.  Add lemon juice if you like.

I made this in a rice cooker, but you can use a pot on the stove.

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