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Lentil Soup (2)


250 g
split red lentils
2 tbs
sunflower oil
1 medium
onion, finely chopped
2 stalks
celery, finely diced
(if you don´t like celery: try leek alternatively)
carrots, scrubbed and finely diced
1 tsp
lemon juice
1250 ml
vegetable stock
Freshly ground pepper


Rinse the lentils well.
Heat the oil in a pot and sauté the lentils for 2 minutes.
Add celery and carrots and sweat for 5 minutes.
Add the remaining ingredients.
Bring to the boil, reduce the heat and simmer for 15 – 20 minutes or until the vegetables are tender.
Blend the soup in a liquidizer roughly. It should not be too smooth.
Reheat gently.

The folling kitchen utensils are required: libra.
Recipe group: Soup.

This recipe was inserted by Peter Beck / 2002-12-01 13:04:47

This is a recipe from the European Vegetarian Union database (
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